#102 · our own recipe
Mapo tofu
Our mapo tofu with ground pork and broad bean paste.
Our own recipe, written out in full from our family kitchen.
Helper view
- Effort
- Easy
- Time
- ~20 min
- Equipment
- One pan
- Spice
- Spicy (adjustable)
- Kids
- Kids: make it mild
Ingredients
2-3 people, over rice
- 2 cloves garlic, minced
- 1 box soft tofu (about 300g), cut into 1-inch cubes
- 1 tbsp neutral oil
- 225g (1/2 lb) ground pork
- 1.5 tbsp broad bean paste / doubanjiang (seasoning mix)
- 1 tbsp miso (seasoning mix)
- 1/2 tbsp soy sauce (seasoning mix)
- 1 tsp roasted sesame oil (seasoning mix)
- 1 tsp corn starch (seasoning mix)
- 4 tbsp water (seasoning mix)
- Chopped spring onion to garnish (optional)
Method
- Mix all the seasoning mix ingredients in a bowl.
- Mince the garlic.
- Cut the tofu into 1-inch cubes.
- Heat the oil in a pan over medium heat.
- Saute the garlic for about 30 seconds until fragrant; do not let it burn.
- Add the ground pork and break it up with a spatula.
- Cook for 3-4 minutes, until the pork is no longer pink.
- Add the seasoning mix, stir, and bring to a boil.
- Add the tofu and gently coat it with the sauce.
- Simmer for 2-3 minutes, stirring gently so the tofu does not mash.
- Serve immediately over rice, topped with spring onion if you like.
Tips
For a milder version, use 2 tsp broad bean paste instead of 1.5 tbsp.
Our rating
★★★★★ 5/5
More of our own recipes
- Sweet & sour (red sauce) pork chop - easy, ~30 min
- Plain steamed meat patty - easy, ~25 min
- Water chestnut steamed meat patty - easy, ~25 min