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Mapo Tofu

Course: Main Course
Cuisine: Chinese
Servings: 4 people

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

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.