Mapo Tofu 嫲婆豆腐

Mapo Tofu 嫲婆豆腐

An iconic Sichuan classic featuring silky soft tofu and savory minced meat simmered in a fiery, aromatic sauce loaded with fermented broad bean paste (doubanjiang).

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Prep30 min
Cook30 min
Total1 hr
Servings4
Difficultyeasy
ChineseDinner / Supper

Ingredients

  • 1 lbPork, minced
  • 1 tbspSoy Sauce
  • 1 tspWhite Pepper
  • 1 tspGarlic Powder
  • 1 tspChicken Powder
  • 2 blocksFirm Tofu
  • 2 clovesGarlic
  • 1 tbspCooking Oil
  • 4 tbspBean Sauce
  • 1 cupWater
  • 2 stalksScallions
  • 0.5 cupFresh Cilantro Leaves

Instructions

  1. 1

    Marinate the minced pork and set aside. Mince the garlic and set aside.

    Step 1
  2. 2

    Cut the tofu in cubes and set aside.

    Step 2
  3. 3

    In a pan, add the cooking oil and minced garlic, then add the minced meat. Stir fry until the meat is half cooked, add the bean sauce.

    Step 3
  4. 4

    Add the tofu cubes and water in the pan.

    Step 4
  5. 5

    Cover the pan with lid and simmer for about 10 minutes.

    Step 5
  6. 6

    After 10 minutes, open the lid and taste. Sprinkle some salt if necessary.

    Step 6
  7. 7

    Add the chopped scallions in the pan and mix.

    Step 7
  8. 8

    When it is ready, serve it in a serving bowl and garnish with a handful of cilantro.

    Step 8