mapo tofu

With working parents, dinner was the only time we sat down as a family to talk about our day. My mom always wanted to make sure we had a balanced meal but also one that was quick to prepare because dinner was around 8:00PM followed by bedtime at 10:00PM. Mapo tofu was a weekly staple because she always had these ingredients on hand and provided such depth in flavor in such a short period of time. Each recipe is slightly different due to the family’s palate. Even the recipe below is different than my mother’s because I like mine a little more on the salty side rather than the heat. Regardless, this tofu stew will become a comfort food faster than you can make it in less than 30 minutes!

 
 
 

mapo tofu

Prep time: 25 minutes | Total time: 25 minutes

Serves: 2

Ingredients:

3/4 pound fatty ground pork

2 teaspoons sugar, divided

2 teaspoons light soy sauce

1/2 teaspoon kosher salt

2 teaspoons cornstarch

1 tablespoon vegetable oil

1 teaspoon Szechuan peppercorns

3 cloves garlic, minced

1/2-inch piece ginger, finely grated

2 scallions, thinly sliced, greens and white separated

2 teaspoons Shao Xing wine

1/4 cup chili bean paste, toban djan or doubangjiang*

1 tablespoon chili crisp** 

1-pound silken tofu, drained and cut into 1-inch cubes

Kosher salt, optional

1 teaspoon toasted sesame oil

Steamed white rice, for serving

Instructions:

  1. Season the ground pork with ½ teaspoon sugar and soy sauce in a medium bowl. Stir to mix well and let marinade for 5 minutes. 

  2. In a small bowl, add the cornstarch with 2 teaspoons of water. Stir until well combined and set aside. 

  3. Heat the vegetable oil in a wok or large non-stick skillet over low heat. Add the Szechuan peppercorns and let it gently fry for 5 minutes until the oil is infused. Remove the peppercorns and discard.

  4. Turn the heat up to medium-high and add the garlic, ginger and scallion whites. Let cook until golden brown and fragrant, about 1 minute. Add the ground pork and break it up using a wooden spoon. Deglaze with the Shao Xing wine

  5. Add the chili bean paste, chili crisp, remaining 1 ½ teaspoon of sugar and 3/4 cup of water. Give the cornstarch a final stir before adding it to the pork mixture. Stir until mixed well. Adjust heat to medium and let simmer for 3 minutes or until just thicken. 

  6. Add the cubed tofu and gently fold into the stew mixture. Let simmer for an additional 3 minutes until the tofu is warmed through. Drizzle with toasted sesame oil. Season with salt, if desired. Transfer to a serving platter and garnish with scallion greens. Serve with steamed rice and enjoy. 

Cook’s Note

*What is chili bean paste?
Chili bean paste 豆瓣醬 has many names due to pronunciation, Toban Djan or Doubanjiang. Traditionally it is a fermented broad bean paste made with salt, rice, spices and it may or may not contain chili flakes. It adds such depth to stews because of the complex flavors and umami. My favorite is from Lee Kum Kee Toban Djan.

**What is chili crisp?
Chili crisp is one of the most popular condiments for the past few years! It is a savory, tangy, garlicky, spicy and crunchy condiment that goes with absolutely everything. Drizzle it on pizza to noodles to ice cream. My favorite brand is from Lao Gan Ma Spicy Chili Crisp.