Spicy Mapo Tofu (Healthier Version)
Authentic Sichuan mapo tofu from the restaurant is always tasty but full of bad oils and leaves you feeling bloated. This is my healthier version with all of the taste but made with organic tofu and good fats. You can make the recipe vegetarian by taking out the pork and oyster sauce and substituting chicken stock with veg stock.
Spicy Mapo Tofu (Healthier Version)
Authentic Sichuan mapo tofu from the restaurant is always tasty but full of bad oils and leaves you feeling bloated. This is my healthier version with all of the taste but made with organic tofu and good fats. You can make the recipe vegetarian by taking out the pork and oyster sauce and substituting chicken stock with veg stock.
Cooking Instructions
- 1
Finely chop green onion, peeled garlic and peeled ginger. Set aside.
- 2
Combine ground pork, salt and pepper to taste,cayenne, chili powder and pour in Shao xing rice wine, dark soy sauce and set aside to marinate for 10 min
- 3
In a hot wok, pour in avocado oil. Sautee green onion, garlic and ginger until aromatic. Be careful not to brown the garlic
- 4
Add in ground pork mixture and brown.
- 5
When pork is cooked, add in star anise, crushed red pepper, dry red chilis, oyster sauce, hoisin, chili garlic sauce, sirracha, and chicken broth. Let everything combine and bring to a boil.
- 6
Cut tofu into 1/2 inch cubes and add to pork mixture. Let boil for 5 min. Taste it to see if more salt needed
- 7
Add cornstarch slurry to mixture. Let boil for 1 min. Remove from heat, pour into casserole dish and top with freshly chopped cilantro
- 8
Make steamed rice on the side. And serve together
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