Mapo Tofu
I always make mapo dishes, whether it's mapo tofu or mapo eggplant, with this formula. I don't even remember where I learned it first because I've been doing it this way for so long. I use quite a lot of tianmianjiang, so I must have started doing it like this when I won a Chinese flavoring ingredient set in a contest.
I use a 500 W microwave oven. This recipe makes 2 servings on the small side. It's a perfect amount to top this over rice. This is the standard in our family, just so you know. For 2 servings. Recipe by Sabumochi
Mapo Tofu
I always make mapo dishes, whether it's mapo tofu or mapo eggplant, with this formula. I don't even remember where I learned it first because I've been doing it this way for so long. I use quite a lot of tianmianjiang, so I must have started doing it like this when I won a Chinese flavoring ingredient set in a contest.
I use a 500 W microwave oven. This recipe makes 2 servings on the small side. It's a perfect amount to top this over rice. This is the standard in our family, just so you know. For 2 servings. Recipe by Sabumochi
Cooking Instructions
- 1
Wrap the tofu in kitchen paper towels and put in a heatproof bowl, microwave for 2 to 3 minutes to drain off the excess water, and cut into 3 cm cubes.
- 2
Heat the sesame oil and stir fry the ◎ ingredients over medium heat. When it starts to smell nice add the doubanjiang and stir fry.
- 3
Add the ground pork to Step 2, and stir fry until browned and crumbly.
- 4
Add the combined ☆ condiments to the pan in Step 3, and bring to a boil over high heat.
- 5
Add the drain tofu from Step 1, and simmer for about 5 minutes over medium heat.
- 6
Add katakuriko slurry to thicken the sauce, and season with black pepper. Mound on a plate, and garnish with the shredded white part of the green onion to finish.
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