Chef YuKei’s Mapo Tofu
Chef YuKei
Rated 5.0 stars by 1 users
Servings
6
Prep Time
10 minutes
Cook Time
15 minutes
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Ingredients
1 tablespoon canola oil
1/2 lb ground pork, can also be substituted with ground chicken or turkey - I’ve even made this with elk!
1 tablespoon sesame oil
1 tablespoon garlic, minced
1 teaspoon ginger, grated
3 stalks green onions, finely chopped
1 tablespoon sweet bean sauce, this is 甜面酱 in mandarin (pronounced “tian mian jiang” phonetically)
1 tablespoon chili bean paste, this is 辣豆瓣酱 in mandarin (pronounced “la dou ban jiang” phonetically)
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon sugar
1 tablespoon Shaoxing cooking wine
1/4 cup chicken broth
2 16-oz boxes soft to medium tofu (avoid extra soft and firm tofu for this recipe), cut into 24 pieces
2 tablespoons water
1 tablespoon cornstarch
Traditional wok (dome-shaped), should be substituted for a flat-bottomed wok if cooking on an electric stove
Spider strainer (Can be substituted for a slated spoon)
SPECIAL EQUIPMENT
Directions
Heat the canola oil in a wok over medium-high heat. Add the ground pork and stir-fry until lightly browned.
Empty the wok through a spider strainer over a medium bowl. Set the excess oil aside - it can be discarded or reused for a future recipe.Heat the sesame oil in the same wok over medium-high heat. Add the garlic, ginger and green onions. Stir-fry until fragrant for 10-15 seconds.
Add the sweet bean sauce, chili bean paste, oyster sauce, soy sauce, and sugar. Mix well to combine.
Add the cooked pork. Stir-fry for 10-15 seconds.
Add the Shaoxing cooking wine to deglaze the pan.
CAUTION: The wine may catch flame, but it should burn out within a few seconds. Stir-fry for 10-15 seconds.Add the chicken broth. Stir-fry for 10-15 seconds
Add the tofu. Gently coat the tofu in the sauce. Cook for 5 minutes more until the tofu is hot.
Tip: Avoid excessively stirring the tofu so that it doesn't crumble into a gruel-like consistency.Combine the water and cornstarch in a ramekin to make a slurry. Add the mixture to the wok and stir until the sauce is thickened, about 1-2 minutes.
Serve with jasmine white rice.