Authentic Mapo Tofu

Name: Authentic Mapo Tofu
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1 block tofu; 3.5 oz ground pork (about 100 grams); 4 -inch piece green onion; 1 clove garlic, minced; 1 clove ginger, minced; 1 tablespoon sesame oil; 1 tablespoon sake (or dry sherry); 1 tablespoon doubanjiang (spicy chili bean paste); 1 tablespoon tianmianjiang (sweet bean paste); 2 tablespoons soy sauce; 1 cup water (about 220 ml); 2 teaspoons chicken bouillon powder; 1 teaspoon sugar; A few shakes umami seasoning (if available); 1 tablespoon cornstarch + 2 tablespoons water (for slurry)

優輝ママ @cook_40032011

Let me say this up front! This dish is boldly spicy and packed with flavor! Please be aware! Recipe background: I found a note with this recipe that I had seen somewhere before, and when I tried making it, it turned out so delicious that I decided to share it here. I adjusted the amounts a bit to make the flavor stronger to my liking.

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Ingredients

Serves 4 servings

1 blocktofu
3.5 ozground pork (about 100 grams)
4-inch piece green onion
1 clovegarlic, minced
1 cloveginger, minced
1 tablespoonsesame oil
1 tablespoonsake (or dry sherry)
1 tablespoondoubanjiang (spicy chili bean paste)
1 tablespoontianmianjiang (sweet bean paste)
2 tablespoonssoy sauce
1 cupwater (about 220 ml)
2 teaspoonschicken bouillon powder
1 teaspoonsugar
A fewshakes umami seasoning (if available)
1 tablespooncornstarch + 2 tablespoons water (for slurry)

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Steps

1

Combine all the ingredients marked with ● (soy sauce, water, chicken bouillon powder, sugar, umami seasoning) in a bowl and set aside.
2

Heat 1 tablespoon sesame oil in a pan over low heat. Add the garlic and ginger and sauté until fragrant.
3

Add the doubanjiang and continue to sauté over low heat.
4

Add the ground pork and 1 tablespoon sake. Increase to high heat and cook until the pork is browned.
5

Once the pork is cooked through, add the tianmianjiang and a pinch of salt and pepper. Stir and cook together.
6

Pour in the combined ● seasonings. Once it comes to a boil, reduce to low heat, add the tofu, and simmer for about 3 minutes.
7

Add the minced green onion and bring to a gentle boil again. When you smell the aroma of the green onion, reduce to low heat and add the cornstarch slurry to thicken. Done!
8

Note: Some have reported that draining the tofu made the dish too salty. Draining the tofu is not necessary.
9

By the way, the doubanjiang and tianmianjiang I use at home are from CookDo (a Japanese brand).
10

Note: Some have said the flavor is stronger when using firm tofu. If using firm tofu, you may want to add a little more water or reduce the soy sauce.