Mapo Doufu
This is my version of Mapo Doufu with substitutions because of the availability of the ingredients.
Mapo Doufu
This is my version of Mapo Doufu with substitutions because of the availability of the ingredients.
Cooking Instructions
- 1
Cut Tofu into 1 cm cubes and set aside. Chop green onions and leek and set aside. Grate/Finely chop garlic and ginger and set aside.
- 2
Using a wok over high heat, add the Sesame oil and wait for it to heat up. Add the garlic and ginger and fry until the garlic is golden and it is very aromatic.
- 3
Next, add the leek and the ground pork and, while continuously breaking apart the pork and stirring, cook until the pork is done. As an option you can continue cooking until it is crispy.
- 4
Add the chili paste and stir until combined. As an option you can season now with salt and fresh cracked black pepper and soy sauce.
- 5
Add the chicken stock and stir. Let it sit until it comes to a boil.
- 6
Add the sake and soy sauce and stir.
- 7
Add the tofu and stir. Bring heat down and let it simmer for 5 minutes.
- 8
Add the slurry and stir until it thickens. Just look and see how much you need. Just add a little at a time.
- 9
Serve over white rice or by itself, and add green onion as garnish. Enjoy!
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