Friday, December 9, 2011

Mapo Tofu 麻婆豆腐

Mapo tofu is a Szechuan classic that I adore. It is slightly spicy, and works very well for these cold winter months. Coupled with a bowl of steamed rice, one can't go wrong with mapo tofu. Even my picky, tofu-hating boyfriend likes it!

  • 1 packet firm silken tofu, cut into 1/2" by 1/2" cubes
  • 1/2 pound minced pork
  • 4 cloves garlic, minced
  • 2 tablespoons oyster sauce
  • 1 tablespoon spicy bean chili
  • 1/2 tablespoon szechuan chili sauce (adjust if you like it more or less spicy)
  • 1 tablespoon dark soy sauce
  • 1 tablespoon cooking oil
  • 1 stalk spring onions, sliced 

  • Heat oil in the work and fry the minced garlic until fragrant.
  • Add the minced pork to the pan and fry until the pork is half cooked. Add the tofu cubes and oyster sauce. Let simmer. Water will come out of the tofu. 
  • Continue frying until some water has evaporated. The remaining liquid should be thicker.
  • Add dark soy sauce, spicy bean chili and szechuan chili sauce. Fry until everything is incorporated.
  • Serve with spring onions on top.

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