Silken Tofu Mapo Tofu Recipe
Melt-in-Your-Mouth Silken Tofu Mapo Tofu: An Easy Recipe
Did you know that tofu is incredibly good for your health, aids in dieting, and is particularly beneficial for women in menopause? This is because the compounds in soybeans and tofu are similar to estrogen. While I love all tofu dishes, Mapo Tofu, with its savory and slightly spicy flavor, is irresistibly appealing. My children, Dotti and Herby, can finish a whole bowl of rice whenever I make my Mapo Tofu. Usually, I make it with regular firm tofu, but today I tried it with soft silken tofu. The texture is so smooth and different from the traditional version; it’s a delightful new taste! If you eat the tofu alone, the seasoning might not penetrate fully, making it a bit bland. However, when scooped up with the sauce, the flavor is perfectly balanced. Since the Mapo Tofu sauce itself is so delicious, you could even serve this soft, spicy, and savory Mapo Tofu over rice as a satisfying one-bowl meal.
Main Ingredients
- 1 pack (450g) Silken Tofu
- 1 Tbsp Sesame Oil
- 2 Tbsp Minced Garlic
- 1/5 tsp Grated Ginger
- 2 Tbsp Chopped Green Onions
Mapo Sauce Seasoning
- 1 Tbsp Doubanjiang (Fermented Bean Paste)
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 3 Tbsp Soy Sauce (Brewed)
- 1 Tbsp Sugar
- 1 Tbsp Soju (or Cooking Wine)
- 1/2 cup Water (approx. 100ml)
Thickener (Cornstarch Slurry)
- 1/3 Tbsp Cornstarch
- 1 Tbsp Water
- 1 Tbsp Doubanjiang (Fermented Bean Paste)
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 3 Tbsp Soy Sauce (Brewed)
- 1 Tbsp Sugar
- 1 Tbsp Soju (or Cooking Wine)
- 1/2 cup Water (approx. 100ml)
Thickener (Cornstarch Slurry)
- 1/3 Tbsp Cornstarch
- 1 Tbsp Water
Cooking Instructions
Step 1
First, in a small bowl, combine the Doubanjiang and 1/2 cup of water for the Mapo sauce. Stir well until there are no lumps. Having the sauce pre-mixed makes the cooking process much smoother.
Step 2
Next, prepare the cornstarch slurry for thickening. In another small bowl, mix 1/3 Tbsp of cornstarch with 1 Tbsp of water until smooth and lump-free. Give it a quick stir before adding it to the pan.
Step 3
Heat 1-2 Tbsp of cooking oil in a frying pan over medium heat. Add the minced garlic (2 Tbsp) and grated ginger (1/5 tsp) and sauté until fragrant. This step infuses the oil with a wonderful aroma, creating a flavorful base for the Mapo Tofu.
Step 4
Once the garlic and ginger are fragrant, carefully add the silken tofu (1 pack, 450g) to the pan. Gently cut it into bite-sized pieces using a spoon or spatula. Remember, silken tofu is delicate, so handle it with care. Leave the tofu in the pan after cutting.
Step 5
Pour the prepared Mapo sauce mixture evenly over the tofu. Gently stir to coat the tofu without breaking it apart too much. Let it simmer over medium heat until the sauce begins to bubble. Once simmering, use a spoon to ladle the hot sauce over the tofu pieces, allowing the flavors to meld beautifully. This basting action helps the tofu absorb the delicious Mapo sauce.
Step 6
Finally, give the cornstarch slurry a good stir and slowly drizzle it into the pan while gently mixing to achieve your desired thickness. Add about 1/2 teaspoon at a time until the sauce reaches the perfect consistency (adjust to your preference). Just before finishing, drizzle in 1 Tbsp of sesame oil and give it a final gentle stir. Your melt-in-your-mouth silken tofu Mapo Tofu is now ready! Serve it over warm rice for a delightful meal.
