Mapo Tofu Recipe
House-made silken tofu in a spicy OR savory sauce
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Ingredients
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Tofu
Sauce
Garnish
Method
Preparation
- 1
Carefully cut the silken tofu into 1-inch cubes. Bring a pot of water to a simmer, add 1/4 tsp salt, and gently simmer the tofu cubes for 2–3 minutes to firm them up. Drain and set aside.
Making the Sauce
- 2
In a small bowl, mix the cornstarch with 2 tsp water to form a slurry. Set aside.
- 3
- 4
Add doubanjiang and stir-fry for another 30–45 seconds.
- 5
Add soy sauce, Shaoxing wine, vegetable broth (or water), and sugar. Stir to combine and bring to a simmer.
- 6
Add the tofu cubes gently into the sauce. Simmer on low heat for about 5 minutes, allowing the tofu to absorb the flavors.
- 7
Stir the cornstarch slurry again and slowly drizzle it into the sauce while gently stirring. Cook for another 1–2 minutes until the sauce thickens.
Serving
- 8
Carefully transfer the Mapo tofu to a serving dish. Garnish with chopped scallions and drizzle with chili oil if desired. Serve hot with steamed rice.
