MAY NG

MAPO TOFU

麻婆豆腐

Growing up in Hong Kong, my aunt’s friend made this whenever she came to play mahjong. Since my family didn’t make this, it was one of the first dishes I learned.

INGREDIENTS:

  • 1 package soft tofu
  • 2 tablespoon vegetable oil
  • 3 cloves garlic minced
  • 2 green onion divided
  • 2 dried chili crushed
  • 3 oz minced pork
  • 1 1/2 tablespoon doubanjiang (spicy bean paste)
  • 1 cup chicken stock
  • 1 tbsp oyster sauce
  • 1/2 teaspoon dark soy sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon ground Sichuan pepper
  • 1 tablespoon corn starch
  • 1 teaspoon sesame oil

INSTRUCTIONS:

  1. Cut tofu into 1/2-inch cubes.
  2. Heat oil in a wok over medium heat. Add garlic, white parts of green onion, and dried chili and cook for 30 seconds or until fragrant.
  3. Add minced meat and cook for about 2 minutes while breaking up the meat with a spatula.
  4. Add doubanjiang and cook for another minute, stirring well to combine.
  5. Add chicken stock, oyster sauce, dark soy sauce, sugar, and ground Sichuan pepper. Cook for 2 minutes.
  6. Mix corn starch with 2 tablespoon water. Add cornstarch slurry and stir continuously until thickened.
  7. Carefully add tofu and cook for about 3-4 minutes until the tofu is heated through.
  8. Finish with sesame oil and garnish with green onions.