Authentic Mapo Tofu: The Way My Mom Made It
Ma Po tofu is probably the easiest introduction to Cantonese cuisine. It’s delicious that will tickle all your taste buds together, and it is cruelty free (at least my version). It’s a warm cozy dish for those colder days and it’s like a warm cozy tofu blanket that wraps your soul. Always served with a warm bowl of jasmine rice, you know you can feel like you’re winning again in life, even on a bad day
Servings 4 people
Ingredients
SLURRY
- 1 TSP cornstarch
- ½ cup room temperature water
SAUCE
- 3 TBSP canola or vegetable oil
- 2-2.5 TBSP tablespoons doubanjiang link
- 1 TBSP dried fermented black bean link
- 2 TBSP garlic minced
- 1 TBSP favourite chili oil (optional)
- 1.5 TBSP soy sauce link
- 1 TBSP Chinese cooking wine link
- 2 TSP black vinegar link
- ½ TSP brown sugar
- 1 pound soft tofu 1 package
- 1 stalk of green onions chopped
- ½ TSP sesame oil link
Instructions
- Prepare your tofu by slicing them into small cubes - 3/4-inch cubes. Set aside.
- Prepare your slurry by mixing all the ingredients together. Set aside.
- I’m a hot wok or pan, add oil. Fry the doubanjiang, black beans, garlic and ginger together until fragrant - 3 minutes.
- Slowly add the chili oil, soy sauce, honest wine, black vinegar and sugar. Let it cook for another 5 minutes.
- Turn the heat to medium low and carefully add the tofu. Stir in the slurry and slowly with a spoon and try not to break the tofu.
- When the pan starts to bubble, turn the heat to low and put a lid on it and cook for 10 minutes.
- Serve with scallion on top and drizzle sesame oil on top. Serve with warm steamed rice.