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Wednesday, July 27, 2011

Mapo Tofu 麻婆豆腐

It's a popular and easy to make spicy dish consists of ground beef or pork, tofu and a spicy chili sauce from the Szechuan Province in China. There are different variations but this version I'm making is my mom's recipe.

This recipe serves 4-5 people.

  • 1/2 lb ground pork or beef
  • 1 lb medium firm tofu, in 1/2 inch cubes (no silken tofu since it will turn into mush)
  • 1 tbs veggie oil or any light tasteless oil
  • 1 tbs minced garlic
  • 3 tbs thinly sliced scallion/green onion
Sauce:
  • 2 tbs spicy chili bean paste 辣豆瓣醬 (add more if you like it more spicy)
  • 1 tbs soy sauce
  • 1 tsp sugar
  • 1 cup chicken stock
  • 1 tsb sesame oil 
  • 1 tsb dry sherry or sake
  • 1 tbs corn starch dissolved in 2 tbs cold water
Mix the ingredients for the sauce and set aside. Brown the minced meat in the veggie oil on medium heat. Add minced garlic and stir-fry for a minute. Add the sauce, tofu and 1 tab sliced scallion then stir gently. Let it simmer until the sauce thickens (10 minutes). Serve in a big enough bowl then sprinkle the remaining 2 tbs of sliced scallions on top. Serve with steamed white rice or pour some over ramen!















Since J won't eat Mapo Tofu I made him Filet Mignon instead.

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