Spicy and Sweet Flavorful Mapo Tofu (Easy Recipe)
♥ [Newlywed’s Table] Super Easy Mapo Tofu Recipe
Spoon a generous portion of silky soft tofu over fluffy, hot rice for a delightful bite! Experience the perfect harmony of savory and sweet flavors with our ‘Mapo Tofu’. Say goodbye to complicated cooking processes and enjoy this classic Chinese one-bowl meal right in your own kitchen!
Main Ingredients- 1 block Soft Tofu (approx. 300g)
- 1/3 head Napa Cabbage
- 1 handful of Button Mushrooms (approx. 50g)
- 1 pack King Oyster Mushrooms (approx. 100g)
- 1/2 Zucchini
- 1 Onion (medium-sized)
- 1 stalk Green Onion (white part mainly)
- 0.8 Tbsp Minced Garlic (approx. 10g)
- 1 Tbsp Cornstarch (mixed with 2 Tbsp water to make cornstarch slurry)
- 1.5 Tbsp Oyster Sauce
- 2 Tbsp Soy Sauce
- 1 Tbsp Chicken Stock (or water if unavailable)
- 400ml Water
- 0.5 Tbsp Sesame Oil (for finishing)
- 0.5 Tbsp Sugar (optional, adjust sweetness)
- 0.5 Tbsp Salt (or regular salt, adjust seasoning)
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, prepare all the vegetables and tofu for the Mapo Tofu. This includes soft tofu, mushrooms, Napa cabbage, zucchini, onion, and green onions.
Step 2
Chop each ingredient into bite-sized pieces. Cut the button mushrooms and king oyster mushrooms into halves or thirds, or separate the King Oyster Mushrooms into strands. Chop the Napa cabbage and zucchini into roughly 1.5cm pieces. Slice the onion thinly and finely chop or slice the green onion. Finely chopped green onion adds more aroma.
Step 3
Heat a pan with a generous amount of cooking oil over low heat. Add the minced garlic and stir-fry until fragrant. Be careful not to burn the garlic; cook until it turns a light golden color.
Step 4
Add all the prepared vegetables to the pan with the aromatic garlic oil and stir-fry quickly over high heat. It’s important to stir-fry them just until they start to soften but retain some crispness.
Step 5
Once the vegetables are somewhat cooked, add the seasonings. Using a tablespoon as a measure, add about 0.5 Tbsp of sugar, 0.5 Tbsp of salt, and a pinch of black pepper to taste. (Adjust sugar and salt according to your preference.)
Step 6
Add 1.5 Tbsp of oyster sauce, 2 Tbsp of soy sauce, and 1 Tbsp of chicken stock. Stir-fry with the vegetables for about 1 minute until the flavors meld. Then, pour in 400ml of water.
Step 7
Once the mixture comes to a rolling boil, gently add the block of soft tofu. You can either break it into chunks or gently mash it into the sauce. Stir carefully to avoid breaking the tofu too much.
Step 8
Finally, add 0.5 Tbsp of sesame oil around the edge of the pan for a rich aroma. The nutty scent of sesame oil enhances the dish’s overall flavor.
Step 9
To thicken the sauce, gradually add the cornstarch slurry (1 Tbsp cornstarch mixed with 2 Tbsp water) while stirring until you reach your desired consistency. Once thickened, turn off the heat. It’s that easy!
Step 10
Serve the finished Mapo Tofu generously over hot rice. For an extra touch, garnish with shredded perilla leaves or a sprinkle of toasted sesame seeds. Enjoy your delicious homemade Mapo Tofu!
