Quick Mapo Tofu
70% authentic · Sichuan Chinese
A simplified version of Mapo Tofu, designed for speed without sacrificing too much of the classic flavor profile. Uses pre-made chili bean paste and fewer steps.
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Ingredients
- Silken Tofu2 blocks (about 500g)
- Ground Chicken or Pork150g
- Chili Bean Paste (Doubanjiang)3 tbsp
- Garlic2 cloves, minced
- Ginger1 tsp, minced
- Soy Sauce1 tbsp
- Sugar1 tsp
- Water or Chicken Broth3/4 cup
- Cornstarch Slurry (1 tbsp cornstarch + 2 tbsp water)1
- Vegetable Oil1.5 tbsp
- Scallions2, chopped for garnish
- Saltto taste
- Black Pepperto taste
- Wateras needed
Steps
- 1
Cut tofu into 1.5cm cubes. Drain well.
- 2
Heat oil in a wok or skillet over medium-high heat. Add ground meat and cook until browned. Add minced garlic and ginger, stir-fry for 30 seconds until fragrant.
- 3
Add chili bean paste and stir-fry for 1 minute until the oil is red and aromatic.
- 4
Pour in water or broth, soy sauce, and sugar. Bring to a simmer.
- 5
Gently add tofu cubes. Simmer for 5 minutes, carefully spooning sauce over the tofu.
- 6
Stir in cornstarch slurry to thicken. Season with salt and pepper if needed. Be cautious with salt as doubanjiang is salty.
- 7
Serve immediately, garnished with chopped scallions.
