Trying to Recreate Ready-made Mapo Tofu

Trying to Recreate Ready-made Mapo Tofu

I tried to recreate mapo tofu without using ready-made sauce mix. Now this is my family's regular dish.
The quantity of tianmianjiang, ketchup and oyster sauce is the same so it is easy to remember. You can make this without following the recipe.

Ingredients: 4 servings

Minced pork
150 g
Firm tofu
1 to 1 and 1/2 blocks
Scallions, garlic and ginger (chopped finely)
1 tablespoon each
Doubanjiang (optional)
1/2 teaspoon or to your liking
Green garlic shoots (optional)
Add as much as you like
Scallion for garnish
1 stalk
Combined flavoring ingredients
Chinese Chicken stock
1 cup (200 ml)
(which is Chinese stock powder 1 teaspoon worth)
Tianmianjiang, ketchup and oyster sauce
1 tablespoon each
Soy sauce
A small amount, to taste
Sesame oil
A small amount, to taste
To finish the dish
Katakuriko and water
1 to 2 tablespoons each


1. Mix the combined flavoring ingredients and prepare the other ingredients.
2. Heat a wok and add scallion, garlic, ginger and doubanjiang. After the aroma is released add the green garlic shoots (if you are using) and pork. Fry.
3. When the meat changes color and the fat has rendered, add the combined flavoring ingredients and tofu. Once it comes to the boil and the tofu is heated through taste and adjust the flavor with soy sauce.
4. While boiling stir gently. Stir in the katakuriko slurry little by little to thicken to your liking.
5. After simmering and thickening, add the scallion at the end. Serve.

Story Behind this Recipe

I wondered if I could make a very mild flavored mapo tofu without ready-made sauce. After several attempts I finally managed it.