Mapo Tofu
This easy Mapo Tofu recipe features soft tofu coated in rich, spicy, and savory meat sauce. This incredibly flavorful tofu dish pairs perfectly with a bowl of steamed rice and comes together quickly.
Servings: 4 servings
Ingredients
- 16 oz (450 gr) silken tofu, cut into 1/2-inch cubes
- 5.3 oz (150 gr) ground beef/chicken/pork
- 2 tbsp vegetable oil
- 2 cloves garlic, finely minced
- 1 tsp finely minced ginger
- 1 scallion, finely sliced, divided
- 1 1/2 tbsp doubanjiang (spicy bean paste)
- 1 tsp chili flakes
- 1 cup (240 ml) water or chicken stock
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- Cook aromatics. Heat oil in a large pan over medium heat. Add garlic, ginger, and the white parts of scallion. Stir fry for 30 seconds or until fragrant.
- Add ground meat and cook until it is cooked.
- Add other seasonings. Add doubanjiang and chili flakes. Stir fry for another minute. Add water or chicken stock. Cook until the mixture boils. Season with oyster sauce, dark soy sauce, and sugar.
- Add tofu and cook for about 2 minutes until the tofu is heated through. Stir gently as not to break the tofu. Season with salt if needed.
- Thicken the sauce. In a small bowl, add cornstarch and water. Stir to combine. Add the cornstarch slurry to the pan and stir continuously until thickened. Finish with sesame oil. Turn off the heat.
- Serve. Transfer to a bowl. Sprinkle with the reserved scallion. Serve hot with a bowl of steamed rice.
Nutrition
Serving: 1serving | Calories: 280kcal | Carbohydrates: 12g | Protein: 14g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 483mg | Potassium: 397mg | Fiber: 1g | Sugar: 5g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg