Quick 15-Minute Mapo Tofu by Recipetin Eats

Ingredients

• 2 tbsp Oil (peanut, vegetable, or canola)
• 1 Garlic clove, minced
• 1 tsp Ginger, finely chopped or minced
• 1/4 cup Scallions/shallots, minced
• 5 oz / 150 g Ground pork (or beef or chicken)
• 2 tsp Chili bean sauce (adjust to taste)
• 12 oz / 300 g Firm Tofu, cut into 1/2" / 1 cm cubes
• 1 cup Water
• 1 tbsp Cornstarch
• 1/2 tsp Chicken or vegetable stock powder
• 1 tbsp Soy sauce
• 1/2 tbsp Sugar
• 1 tbsp Hoisin Sauce
• 2 tbsp Sake or Chinese Wine
• 1 tsp Sesame oil

Instructions

1. Prepare the sauce: In a small bowl, whisk together cornstarch with a splash of water until smooth. Add the remaining sauce ingredients (water, stock powder, soy sauce, sugar, Hoisin sauce, sake/Chinese wine, and sesame oil) and mix well until combined.
2. Cut the firm tofu into 1/2-inch (1 cm) cubes. Ensure you are using firm tofu, as silken or extra-firm varieties are not recommended for this dish.
3. Heat a wok or large skillet over high heat until very hot. Add the oil and let it shimmer.
4. Add the minced garlic and ginger to the hot oil. Stir-fry rapidly for about 10 seconds until fragrant, being careful not to burn them.
5. Add the minced scallions or shallots and stir-fry for another 30 seconds until they begin to soften and become aromatic.
6. Add the ground pork to the wok. Break up any clumps with your spatula and stir-fry until the pork is browned and no longer pink, about 2-3 minutes.
7. Stir in the chili bean sauce and cook for an additional 30 seconds, stirring constantly to coat the pork and release its flavors.
8. Gently add the cubed tofu to the wok. Pour the prepared sauce mixture over everything. Stir very gently to combine, trying not to break up the tofu too much.
9. Cook for 1 to 2 minutes, stirring gently, until the sauce thickens and coats the tofu and pork, creating a glossy, saucy consistency.
10. Serve immediately with steamed rice. Garnish with extra sliced scallions if desired.