Mapo tofu
- Serves: 10
- Prep time: 15 MIN
- Cooking time: 25 MIN
- Type of food: Dinner
Ingredients
For the tofu
- 1 kg LUNTER Natural tofu, cut into bite-sized cubes
- Salted water for pre-cooking (about 5 l, enough to cover the tofu completely):
- 5 l water
- 75 g salt (15 g per 1 l of water)
For the sauce
- 40 ml high smoke point neutral oil
- 5 tbsp doubanjiang (fermented chili bean paste)
- 250 g vegetable mince (or crumbled firm tofu)
- 7-8 garlic cloves, finely chopped
- 2½ tbsp fresh ginger, finely chopped
- 5 spring onions, white and green parts separated, sliced
- 750 ml warm vegetable broth or water
- 5 tbsp light soy sauce
- 2½ tsp dark soy sauce
- 2½ tsp sugar
- 2½ tbsp cornstarch, mixed with 5 tbsp water (slurry)
- 2½ tsp ground Sichuan peppercorns
- 2½ tbsp chili oil (optional, for extra heat)
Instructions
Cook the tofu in boiling salted water for 5 minutes, remove with a slotted spoon and drain for 30-60 seconds.
Heat oil over medium heat. Roast Doubanjiang for 1-2 mins. until fragrant and the oil is deep red.
Add the minced plants and fry for 2–3 mins. until crumbly and slightly crispy. Fry the garlic, ginger and white spring onions for 1 min.
Stir in warm broth, light & dark soy sauce, and sugar until the sugar dissolves. Simmer gently.
Add the tofu to the sauce, reduce the heat and braise uncovered for 8-12 minutes until it takes on colour and aroma but remains tender.
Stir in the slurry until the sauce sticks silky and shiny (not pasty). Sprinkle with ground Sichuan pepper and green green onions, optionally chili oil on top.
Serve with rice.
