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Mapo Tofu #30minutemeals #mapotofu #shorts
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Mapo Tofu #30minutemeals #mapotofu #shorts

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Mapo Tofu
Ingredients
* 3 tbsp neutral oil
* 1/2 lbs ground beef/pork
* 1 inch knob ginger(minced)
* 4 cloves garlic(minced)
* 2 scallions(white portion sliced; save green portion for garnish)
* 2 tbsp doubanjiang
* 2 tsp Sichuan Chili flakes
* 1-2 tsp Sichuan peppercorn powder
* 2 tbsp shoaxing wine
* 1 tsp soy sauce
* 2 tsp sugar
* 1/2 tsp white pepper
* 2/3 cup chicken/beef stock
* 1 lbs soft/silken tofu
* 2 tsp cornstarch+3 tbsp water
* 1 tsp sesame oil
Instructions
1. Mince ginger and garlic and slice white portion of scallions. Make sure to slice and save green portion of scallions for garnish.
2. Drain and cut tofu into cubes. Simmer tofu in salted water for 2-3 minutes to firm up and set aside for later.
3. Heat oil in a deep pan on medium heat and sauté ground meat for 6-7 minutes. Cook until water evaporates and the fat starts to render and brown the mince.
4. Add the white portion of scallions, ginger, garlic, doubanjiang, Sichuan chili flakes, and Sichuan peppercorn powder. Sauté for 3-4 minutes until fragrant.
5. Deglaze with shaoxing wine and simmer for 2-3 minutes before seasoning with soy sauce, sugar, and white pepper.
6. Pour in stock, add tofu, and bring to a simmer.
7. Pour cornstarch slurry and gently mix until thickened.
8. Finish with sesame oil, serve with rice, and garnish with green portion of scallions.

28 Comments

  6. @strongbelieveroftheholybible

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  9. @jessicajian1574

    Mapo Tofu
    Ingredients
    • 3 tbsp neutral oil
    • 1/2 lbs ground beef/pork
    • 1 inch knob ginger(minced)
    • 4 cloves garlic(minced)
    • 2 scallions(white portion sliced; save green portion for garnish)
    • 2 tbsp doubanjiang
    • 2 tsp Sichuan Chili flakes
    • 1-2 tsp Sichuan peppercorn powder
    • 2 tbsp shoaxing wine
    • 1 tsp soy sauce
    • 2 tsp sugar
    • 1/2 tsp white pepper
    • 2/3 cup chicken/beef stock
    • 1 lbs soft/silken tofu
    • 2 tsp cornstarch+3 tbsp water
    • 1 tsp sesame oil

  11. @Vikingsroar

    I used to eat this dish on a sizzling hot plate every weekend and they serve it on a bed of omelette at the bottom which soaks up all the yummilicious gravy 😋😋😋 perfect comfort food indeed ❤

  16. @aimia100

    very stupid question: i hear that mapo tofu tends to be on the spicy dide, and given the ingredients here, it sounds like i'm not wrong. is there a way to mediate the spice level to something more moderate? i don't wanna take out the flavour but im also sensitive to spicy stuff unfortunately <//33

  25. @thevestica

    I ate this while in Kyoto and was hoping to eat it again before I could come back to Japan and yay! Thank you for this recipe

  26. @sendtheword

    Jesus loves you – he’s coming back soon! <3

    It’ll sound weird and crazy fanatical, but when millions of people disappear very shortly (maybe 2025 onwards, I dunno, but signs are everywhere) in an event called the rapture, it ain’t aliens, it’s the Lord. From that exact time, Earth will have exactly seven tough years left (tribulation)—and Jesus will return at the end of the seventh (second coming).

    There’s still time left to go to Jesus, even in those years. Religion and works won’t save you at all, it’s by grace (Ephesians 2:8-9). Only Jesus can get you to heaven, who came to earth to rescue (us) all sinners. It’s by believing in his finished work on the cross that he died for your sins, was buried, and was resurrected on the third day (and that he's coming back)—then you’ll be saved. Anyone can be saved.

    Read (John 3:16-18) & (Romans 10 9-13) for getting saved!

    Might get flamed for this, but hey – when it does happen, then now you know!

    PS. Don't take any marks or chips or whatever on your right hand and forehead during those seven years.

  27. @SuperPokekami

    Hey, a great way to speed this up is to get Kung po sauce, replaced all the steps between the meat and the stock

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