About YUU日本語
Mapo Tofu
Serves 2–3 · About 25 min
Ground pork and tofu simmered in a spicy, slightly sweet sauce made with doubanjiang and tianmianjiang, then thickened.
① Cut the tofu and leek→② Boil the tofu→③ Stir-fry ground meat and seasonings→④ Simmer the tofu→⑤ Thicken
What to buy
Tofu & meat
Vegetables
Chinese seasonings
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How to make it
1
Cut the tofu and leek
- Take the tofu out of the pack and cut into 2 cm cubes on a cutting board
- Finely chop the leek on a cutting board
How to tell it's doneThe tofu and leek are all cut.
2
Boil the tofu
- Put about 1 L water in a pot and bring to a boil
- Gently add the tofu and boil 2 min on medium-low heat (this helps it not fall apart when simmered)
- Drain in a colander
How to tell it's doneThe tofu is warm all the way to the center and drained in the colander.
3
Stir-fry ground meat and seasonings
- Heat 1 tbsp vegetable oil in a frying pan on medium heat and add the ground meat
- Stir-fry while breaking it up with a spatula until crumbly
- Turn to low heat first, then add 1 tsp each of garlic and ginger, 1 tsp doubanjiang and 1 tbsp tianmianjiang, and stir-fry 30 sec
How to tell it's doneThe ground meat has no pink parts and is brown all over. The fat from the meat is clear.
Be carefulDoubanjiang and tianmianjiang burn easily. After adding them, cook on low heat for only 30 sec.
4
Add the tofu and simmer
- Add 200 ml water, 1 tsp chicken stock granules, 1 tbsp soy sauce and 1 tbsp sake, and turn to medium heat
- When it boils, add the tofu from step 2 and mix gently with a spatula, pushing from the bottom. Simmer 3 min
How to tell it's doneThe tofu is colored by the reddish-brown sauce around it.
5
Add the leek and thicken
- In a small bowl, mix 1 tbsp potato starch and 2 tbsp water
- Add the leek
- Turn off the heat for a moment, stir the potato starch mix again, then pour it in all around and mix gently
- Put back on medium heat and simmer 1 min until it bubbles
- Turn off the heat and drizzle 1 tsp sesame oil around. Taste it, and if it tastes weak, add soy sauce 1/2 tsp at a time
ReadyThe sauce has thickened and coats the tofu when you mix with the spatula. Serve with rice.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
The tofu fell apartIt was mixed too much. After adding the tofu, just move it gently by pushing from the bottom with a spatula.
It doesn't thickenIt did not simmer long enough after adding the potato starch. Bring it to a bubble again and simmer 1 min.
Too spicyNext time, use 1/2 tsp doubanjiang. This time, eat it with extra rice.
Bitter or tastes burntYou stir-fried the seasonings on high heat in step 3. Next time, turn to low heat before adding them, and cook only 30 sec.
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