I was surprised that after more than one year of writing this blog,
There is no single recipe about mapo tofu!
What a shame for me (well, cz I eat like at least twice a month),
So here you go,
Cindy's homemade mapo tofu!-
1 box of organic soft tofu (or silken)
1 lb of ground pork
2 stalks of scallion (chopped)
5 garlic cloves (minced)
1 teaspoon of grounded Sichuan peppercorn
(I used 2 teaspoons cz I love that numbness sensation when it touches my tongue)
1 tablespoon of chili paste (any kind of Chinese chili paste will do)
3 tablespoons of spicy bean paste 豆瓣醬
3 tablespoons of soy sauce
Some freshly grounded black pepper
Drizzle some olive oil in the pan, toss in about 3/4 of the chopped scallion,
Let it cook for a little bit, about 20 seconds, toss in the Sichuan peppercorn and garlic.
Careful don't let the garlic get burned,
Before the tragedy happens, let's add the spicy bean paste, chili sauce, and soy sauce.
Give it a quick stir then toss in the meat.
Stir it once a while and let it cook till at least 2/3 of the sauce is absorbed by the pork.
Meanwhile, take the tofu out and cut into 1 cm cubes,
Sometimes I get lazy then I'll just cut them during the cooking process,
Kind of fun to break them apart with my spatula!
Transfer the cubed tofu (if you decided not to perform the spatula massacre) into the mixture,
Add hot water till all the ingredients are submerged under the liquid.
Bring to a boil then turn to medium/low heat.
Have a small bowl ready, pour some corn starch in it.
Add some water, I only added about 3 tablespoons of water for lots of corn starch.
Mix it well so no lumps are present.
Slowly pour the corn starch mixture into your almost finished mapo tofu,
Keep stirring there,
If you get lazy and stop stirring, you gonna get mapo tofu lumps for dinner!
Everything looks good now,
Sprinkle some black pepper and chopped scallion before serving.
Some people also add some sesame oil, I'm not a big fan of that though.
Cindy's Rating: 7