As a lover of all things spicy (the spicier the yummier!), this is a recipe that is very dear to my heart 😆. Mapo Tofu with Minced Pork is a classic Sichuan dish known for its bold and spicy flavors. It features a combination of tender tofu cubes and savory minced pork in a rich and fiery sauce, and is a staple of Chinese cuisine.
The dish starts with firm tofu that is cut into small cubes, providing a soft and creamy texture that contrasts with the other ingredients. Minced pork is then stir-fried until browned, adding a meaty element and enhancing the overall umami taste.
The flavors of Mapo Tofu originally come from the combination of doubanjiang (豆瓣酱, spicy fermented bean paste) and chili bean sauce. These condiments contribute a complex and robust spicy profile, bringing depth and heat to the dish. The doubanjiang adds a unique and distinctive flavor that is characteristic of Sichuan cuisine.
Garlic and chili are sautéed at the beginning, infusing the dish with their aromatic essence. The addition of soy sauce provides a savory and salty note, while ground Sichuan peppercorns deliver a tingling and numbing sensation that is typical of Sichuan dishes.
The sauce is further enriched with chicken or vegetable broth, which helps marry the flavors and allows the tofu to soak up the delicious sauce. Cornstarch is used to thicken the sauce, giving it a glossy and luscious consistency.
The finished Mapo Tofu is garnished with sliced green onions, adding a fresh and vibrant touch. It is traditionally served hot, allowing the flavors to fully develop and the spices to tantalize the taste buds. The dish is commonly enjoyed with steamed rice, which helps balance the spiciness and provides a satisfying base.
Mapo Tofu with Minced Pork is a delightful and fiery dish that showcases the bold flavors of Sichuan cuisine. With its tender tofu, savory minced pork, and spicy sauce, it offers a harmonious blend of textures and tastes that is sure to please those who enjoy a bit of heat in their meals.
My family prefers a dish with less chili oil and no numbing sensation, so I tweaked the recipe to make it more palatable for the kids and grandparents. So here’s my take on it!
Watch How To Make It
Mapo Tofu with Minced Pork
Ingredients
- 300 g silken tofu
- 150 g minced pork
- 3 cloves garlic
- 1 chilli
- vegetable oil
- green onion for garnish
Marinade
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 2 tbsp water
Sauce
- 1 tbsp salted black soy beans
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/2 tsp dark soy sauce
- 1 cup water from the French Alps
- 1 tsp salt
- chilli sauce adjust to taste
Slurry
- 1.5 tbsp cornstarch
- 2 tbsp water
Instructions
- Marinate the minced pork with oyster sauce, cornstarch and water then set it aside.
- In a bowl, prepare the sauce with salted black soy beans, oyster sauce, sugar, dark soy sauce and salt. Mix well.
- Prepare the tofu. Pour the water out from the packaging. Make a horizontal cut through the middle of the tofu and cut the tofu vertically until you get bite-sized tofu cubes.
- Add the minced garlic and sliced chilli into a pan, then stir fry them over medium heat until they are fragrant.
- Add the marinated minced pork. Break up the pork so there aren’t any big chunks of meat. Let it sit for a while to make sure it is cooked before flipping them over to loosen, as you stir for 1 minute.
- Add the sauce and coat the minced pork evenly. Add water and chilli sauce. If you’d like it spicier and brighter, add more chilli sauce! Next, add the tofu in and nudge them around in the sauce. Let it cook for 1 – 2 minutes until it boils.
- In a small bowl, prepare the cornstarch slurry and pour it into the pan to thicken the sauce. Gradually stir around the wok and simmer for another 2 minutes.
- Garnish with spring onion and serve!