My Mapo Tofu

My Mapo Tofu

My family often requests me to prepare this. It's aromatic, light and not over-cloying. It's slightly spicy.

Ingredients: 2-3 servings

Silken tofu
1 block
Minced beef or pork
150-200 g
Fresh ginger
1 knob
1 clove
1/2 stalk
1/2 tablespoon
Soy sauce
2 tablespoons
1 tablespoon
Chicken soup stock granules
1 teaspoon
1 teaspoon
1 cup (200 ml)
Szechuan pepper
1/2 teaspoon
2 teaspoons


1. Wrap the tofu block in paper towel and place on a tray with a weight to drain excess water. Finely mince the ginger, garlic, and scallion.
2. Heat 1 tablespoon of vegetable oil and sesame oil with ginger and garlic. Add the minced meat and Doubanjiang, and stir-fly thoroughly. Add a pinch of salt.
3. Add the ingredients listed from soy sauce to water and bring to boil.
4. Next add the tofu, breaking into small pieces, but not too small as it'll crumble during cooking.
5. Boil for 5-6 minutes, all the while mixing it frequently.
6. Add watered katakuriko to thicken, and mix in the scallion and Szechuan pepper. Stir.

Story Behind this Recipe

I wanted to create a mapo tofu recipe to my preference.