Mom's Mapo Tofu
A classic Sichuanese dish that will impress all your dinner guests. This is the recipe my mom grew up with and eventually taught me.
Ingredients
- ¼ cup oil
- 3 tablespoons minced garlic (about 10-12 cloves)
- 3 tablespoons minced ginger
- 2 tablespoons scallion whites
- ½ pound ground pork
- 2 tablespoons doubanjiang (spicy bean sauce/chili bean sauce)
- ¼ teaspoon ground Sichuan pepper
- 1 cup water
- 1 tablespoon oyster sauce
- 2-3 teaspoons chicken bouillon powder
- ½ teaspoon sugar
- ½ teaspoon dark soy sauce
- ¼ teaspoon ground white pepper
- 1 pinch MSG (optional)
- 1 pound soft/silken tofu (cut into 1-inch cubes)
- 1 ½ teaspoons cornstarch
- 2-4 tablespoons chili oil
- 2 tablespoons scallion greens
Instructions
- Heat a wok over medium-high heat. Add the oil and swirl it around. Add the minced garlic, ginger, and scallion whites, and let them sizzle for about 1 minute.
- Add the pork and increase the heat to high. Use a spatula (or potato masher) to break the pork into tiny pieces. Cook for 2 minutes or until you start to hear sizzling (this means the moisture has been cooked out).
- Add the doubanjiang and cook for 2 minutes. Add the ground Sichuan pepper and give it a quick mix.
- Add the water, oyster sauce, chicken bouillon powder, sugar, dark soy sauce, white pepper, and MSG. Bring to a boil then gently add the cubed tofu. Reduce to medium heat and cook uncovered for 5 minutes.
- Combine the cornstarch with 1 tablespoon of water and drizzle it around the sauce and vigorously shake the pan to thicken (I try not to stir it because stirring will break up the tofu pieces).
- Drizzle on chili oil and sprinkle the scallion greens on top. Enjoy!