Mapo Tofu (Sichuan-Style Tofu Stir-Fry)

Name: Mapo Tofu (Sichuan-Style Tofu Stir-Fry)
Ingredients: 7 oz firm tofu (about 200 grams, 1 pack); 5 1/3 oz ground pork (about 150 grams); 2 large shiitake mushrooms, diced small; 2 tablespoons finely chopped white part of scallions; 1 little finely minced garlic and ginger; 1 tablespoon Guilin-style chili sauce; 1 tablespoon soy sauce; 1 tablespoon sake; 1 tablespoon mirin; 2/3 cup broth (about 150 ml); 2 tablespoons cornstarch; 3 tablespoons water; 1 little ground black pepper and sesame oil; 2 tablespoons vegetable oil for stir-frying; 1 little sliced scallion for garnish

จินนี่ (Jinny) @dajj_cooking

Mapo Tofu (麻婆豆腐) is a classic Sichuan tofu stir-fry that dates back to the Qing Dynasty. The delicious recipe was created by the wife of a tofu seller, who had a pockmarked face. She stir-fried meat with spices and red chili oil, then poured it over silky white tofu. Locals who tasted this flavorful dish called it 'Mapo Tofu,' which means 'Pockmarked Old Lady's Tofu' ('Ma' means pockmarked, 'Po' refers to an older woman). The flavor is well-balanced with a mild spiciness. This Chinese dish is also very popular in Japan.

จินนี่ (Jinny) @dajj_cooking

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Ingredients

7 ozfirm tofu (about 200 grams, 1 pack)
5 1/3 ozground pork (about 150 grams)
2large shiitake mushrooms, diced small
2 tablespoonsfinely chopped white part of scallions
1little finely minced garlic and ginger
1 tablespoonGuilin-style chili sauce
1 tablespoonsoy sauce
1 tablespoonsake
1 tablespoonmirin
2/3 cupbroth (about 150 ml)
2 tablespoonscornstarch
3 tablespoonswater
1little ground black pepper and sesame oil
2 tablespoonsvegetable oil for stir-frying
1little sliced scallion for garnish

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Steps

1

Prepare all the ingredients for stir-frying.
2

Heat a pan and add vegetable oil. Once hot, add the shiitake mushrooms and sauté until fragrant. Add the ground pork and stir-fry.
3

When the pork is almost cooked, add the garlic, ginger, and chopped scallions. Stir-fry to combine.
4

Add the Guilin-style chili sauce and stir-fry briefly. Pour in the broth mixed with seasonings and black pepper. Stir to combine.
5

Add the tofu and gently mix to coat with the sauce.
6

Continue to cook until the tofu is heated through. Add a little more broth if the sauce is too thick. Once boiling, slowly add the cornstarch mixed with water, stirring quickly to prevent lumps. Cook a bit longer until the sauce thickens.
7

Transfer to a plate, garnish with sliced scallions, and serve hot.