Mapo Tofu
麻婆豆腐
Featuring a rich, spicy flavor and a smooth texture. The tofu absorbs the savory taste of ground pork and sauce, paired with layered heat from chili bean paste and chili oil, making it an excellent dish to pair with rice.
- servings
- 👥 2 servings
- time
- ⏱ 30 min
- Cuisine
- 🍽 Chinese
by @Kangacook_official · Original recipe on kangacook.com
English text is machine-translated from the original Chinese and has not been reviewed by a person.
Ingredients
- 1 piecetofu
- 70 gground pork
- 25 gspicy chili bean paste
- 20 mlsoy sauce
- 15 gscallion
- 3 gginger
- 5 ggarlic
- 5 gsugar
- 10 gpotato starch
- 3 gsalt
- 1 gchili oil
Quantities are parsed from the author's free text; lines the parser is unsure about are shown as written and not scaled.
Nutrition per serving
- calories
- 315 kcal
- protein
- 19.5 g
- fat
- 16.2 g
- carbohydrate
- 23.4 g
As published by the author; KangaCook estimates these automatically.
Steps
- 1
Cut the tofu into large cubes, mince the garlic and ginger, and chop the green onion. Mix potato starch with 10 ml of water and set aside.
- 2
Add a little oil to a pan, sauté the minced ginger and garlic until fragrant, then add the spicy chili bean paste and stir-fry until red oil emerges.
- 3
Add the ground pork and stir-fry until cooked through. Pour in 200 ml of water, add the tofu, and simmer over low heat to absorb the flavors.
- 4
Add soy sauce, sugar, and salt. Pour in the potato starch slurry to thicken, and add a splash of chili oil to taste for extra spice.
- 5
Garnish with chopped green onions and serve.
