Mapo Tofu is a must-learn traditional Chinese dish. You can find various recipes online regarding how to cook the dish. This recipe version is the one we found ideal for beginners as on one hand you won’t mash the tofu easily and on the other hand you can take your time to tune the seasoning.
麻婆豆腐 Mapo Tofu
Mapo Tofu is super delicious and it’s also a rice killing dish!
To begin with, medium heat on, saute slightly scaliions, minced garlic, shallots and 1 tsp of Sichuan peppercorns
Minced pork/ beef in. Saute until well done
Add 1 tbsp of light soy sauce, 2 tbsp of oyster sauce and 150ml of water. Stir for awhile
Then add 1 tsp of chilli bean sauce and half a piece of diced chilli pepper. If you like it more spicy, add more chilli pepper instead of chilli bean sauce because the dish will be too salty if too much chilli bean sauce is added.
Taste it. For a more runny sauce, add more water. For darker color, add a touch of dark soy sauce
When the sauce is ready, add the diced tofu in. It’s best to use hard tofu to get rid of mashing. Use spatula (better to use silicone or wooden spatula) to gently stir the tofu. Cook for awhile to let the tofu to absorb the sauce
Add cornstarch solution to thicken the sauce. Add Sichuan pepper oil/ sesame oil if you like to have more flavour. Spread some diced scallions on top. Finished!