Mapo Tofu For Rice

Mapo Tofu For Rice

This is a mapo tofu recipe I absolutely love. When I was in Hong Kong, I was so addicted that I ate it almost every day. If you like it spicy, drizzle in ra-yu when stir frying to make it really spicy!

Ingredients: 4 servings

450 g
Ground Pork
200 g
Green onion
170 g
2 cloves
2 teaspoons, chopped
2 tablespoons
Oyster sauce
1 tablespoon
Soy sauce
1/2 tablespoon
2 tablespoons
Sesame oil
2 tablespoons
Pepper and sugar
a little of each
Katakuriko slurry
as needed


1. Put a generous amount of vegetable oil (not listed) in a frying pan, and add the finely chopped garlic and ginger. Stir fry, being careful not to let it burn. When it's fragrant, add the chopped green onion. I like to add tons because I like it, so I always put about this much.
2. Add the ground pork and stir fry, and when it has changed color, add the doubanjiang, oyster sauce, soy sauce, sake, pepper and sugar, and continue to stir fry. When the sauce is evenly distributed, pour in about 350 ml of water. Add the cubed tofu, and simmer over high heat.
3. When the sauce has reduced to about half, turn off the heat and stir in the katakuriko slurry little by little until the sauce has thickened. Turn the heat back on, drizzle with sesame oil and it's done! The tofu falls apart easily, so be gentle. Adjust the seasoning with doubanjiang and oyster sauce.
4. This is the brand of doubanjiang I use. It's pretty spicy.

Story Behind this Recipe

When I was in Hong Kong, I was really into mapo tofu and ate it every day.
You won't need aanything else with your rice!!
It's really delicious.
I may have already eaten two bowlfuls all by myself....