마파두부 황금레시피 Sichuan Mapo Tofu Recipe

Hi everyone! Today, I’m making Mapo Tofu.

I recently visited Hong Kong and tried a famous Mapo Tofu dish that everyone was raving about. It was good, but honestly, it wasn’t that amazing haha.

So I decided to make my own as soon as I got back to Korea.

I love a strong Sichuan peppercorn flavor and that lovely numbing sensation. I also prefer making Mapo Tofu with soft tofu (silken tofu).

Since silken tofu breaks easily, some places serve it with cold sauce and tofu that hasn’t been fully heated through…? That’s not really my thing lol.

I prefer giving everything a good shake in the pan and letting it bubble away until piping hot. It’s so much warmer and tastier that way!

Recipe

1. Gently sauté the white part of the green onion in oil over low heat.
2. Add 300g of ground pork and stir-fry. Season with cooking wine, salt, and pepper.
3. Once the pork is cooked, add ½ diced onion, 1 tbsp minced garlic, and ½ tbsp minced ginger.
4. Add chili oil sauce and stir-fry a little longer. Season with oyster sauce, then add chili flakes and 1 tbsp of doubanjiang.
5. Mix cornstarch with water to make a slurry. Gradually add it to adjust the sauce to your preferred thickness. (Don’t pour it all in at once! Add it spoon by spoon.)
6. Add the silken tofu. Instead of stirring with a utensil, gently shake the pan to mix everything together.
7. Finish with Sichuan peppercorn oil. I like to top mine with chopped green onions and cilantro.

And that’s it! Enjoy!

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#두반장요리 #Doubanjiang
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