This is my version of mapo tofu from my Chinese Homestyle cookbook and does not use the traditional bean paste. It will be simpler to make when you use ingredients that you are likely to have on hand.
I started making this version decades ago for that very reason. It was not easy for me to get a hold of bean paste. If I’m not making veggies on the side, sometimes I will add some peas which is a great addition.
Makes 4-6 servings
Ingredients
¾ pound ground pork
½ teaspoon kosher salt
1 teaspoon sesame oil
1 tablespoon avocado oil
3 stalks green onion, chopped, white and light green parts separated from dark green
1 tablespoon fresh ginger, grated
1 clove garlic, minced
¼ teaspoon crushed red pepper flakes
1½ pound traditional/medium firm tofu, cut into 1” cubes
1 tablespoon cornstarch
1 tablespoon cold water
For the Sauce
¼ cup chicken stock
1 tablespoon dark soy sauce
1 tablespoon rice vinegar
1 tablespoon ShaoHsing wine
2 tablespoons oyster sauce
3 tablespoons ketchup
Instructions
- In a medium bowl, add pork, salt and sesame oil. Mix well. Let marinate in the fridge for a minimum 30 minutes.
- Prepare the sauce in a small bowl by combining chicken stock, dark soy sauce, rice vinegar, ShaoHsing wine, oyster sauce and ketchup. Set aside.
- Heat a wok or large frying pan on medium heat and add vegetable oil. Add white and light green parts of green onion, stir fry for 30 seconds. Add ginger, garlic and red pepper and cook for another 30 seconds.
- Add pork and cook until cooked through about 3-5 minutes. Move the meat to the side and add the sauce to the middle. Heat until it simmers. Gently fold in the tofu. Cover for 3 minutes to heat through.
- In a small bowl, dissolve cornstarch with cold water to make a slurry. Create a well in the middle of the wok and stir in the slurry. Cook for 1 minute. Stir in the remaining green onion.
Mapo Tofu
Ingredients
- ¾ pound ground pork
- ½ teaspoon kosher salt
- 1 teaspoon sesame oil
- 1 tablespoon avocado oil
- 3 stalks green onion chopped, white and light green parts separated from dark green
- 1 tablespoon fresh ginger grated
- 1 clove garlic minced
- ¼ teaspoon crushed red pepper flakes
- 1½ pound traditional/medium firm tofu cut into 1” cubes
- 1 tablespoon cornstarch
- 1 tablespoon cold water
For the Sauce
- ¼ cup chicken stock
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon ShaoHsing wine
- 2 tablespoons oyster sauce
- 3 tablespoons ketchup
Instructions
- In a medium bowl, add pork, salt and sesame oil. Mix well. Let marinate in the fridge for a minimum 30 minutes.
- Prepare the sauce in a small bowl by combining chicken stock, dark soy sauce, rice vinegar, ShaoHsing wine, oyster sauce and ketchup. Set aside.
- Heat a wok or large frying pan on medium heat and add vegetable oil. Add white and light green parts of green onion, stir fry for 30 seconds. Add ginger, garlic and red pepper and cook for another 30 seconds.
- Add pork and cook until cooked through about 3-5 minutes. Move the meat to the side and add the sauce to the middle. Heat until it simmers. Gently fold in the tofu. Cover for 3 minutes to heat through.
- In a small bowl, dissolve cornstarch with cold water to make a slurry. Create a well in the middle of the wok and stir in the slurry. Cook for 1 minute. Stir in the remaining green onion.