Spicy & Savory Mapo Tofu with Rice
Homemade Mapo Tofu Recipe: Soft, Spicy, and Delicious
This Mapo Tofu recipe features tender tofu, flavorful minced meat, and a medley of fresh vegetables, all coated in a rich, savory sauce. It’s perfect served over a bowl of rice, creating a delightful meal that’s both comforting and exciting. The balance of spicy, savory, and slightly sweet flavors makes it an excellent side dish or a satisfying main course. Follow this detailed guide to recreate this popular Chinese dish at home with ease.
Main Ingredients- Tofu 500g (firm or stewing type recommended)
- Minced Beef 100g
- Scallions (green parts) 80g
- Onion 1/2 medium
- Chives 100g
- Red Chilies 3 medium
Beef Marinade- Soy Sauce 1 Tbsp
- Black Pepper a pinch
Mapo Tofu Sauce- Ginger 1 knob (about 1 Tbsp minced)
- Garlic 3 cloves
- Doubanjiang (Spicy Bean Paste) 3 Tbsp
- Sugar 1 Tbsp
- Sesame Oil 1 Tbsp
- Water 1.5 cups (300ml)
Chili Oil- Vegetable Oil 6 Tbsp
- Chili Powder (Gochugaru) 2 Tbsp
Thickener (Cornstarch Slurry)- Cornstarch 1 Tbsp
- Water 1 Tbsp
- Soy Sauce 1 Tbsp
- Black Pepper a pinch
Mapo Tofu Sauce- Ginger 1 knob (about 1 Tbsp minced)
- Garlic 3 cloves
- Doubanjiang (Spicy Bean Paste) 3 Tbsp
- Sugar 1 Tbsp
- Sesame Oil 1 Tbsp
- Water 1.5 cups (300ml)
Chili Oil- Vegetable Oil 6 Tbsp
- Chili Powder (Gochugaru) 2 Tbsp
Thickener (Cornstarch Slurry)- Cornstarch 1 Tbsp
- Water 1 Tbsp
- Vegetable Oil 6 Tbsp
- Chili Powder (Gochugaru) 2 Tbsp
Thickener (Cornstarch Slurry)- Cornstarch 1 Tbsp
- Water 1 Tbsp
Cooking Instructions
Step 1
First, let’s make the chili oil for extra flavor. Heat 6 Tbsp of vegetable oil in a pan over low heat. Add 2 Tbsp of chili powder and stir gently until the oil is infused with the chili flavor, being careful not to burn it. Strain the oil through a fine-mesh sieve to get clear chili oil. (Be cautious as hot oil can splatter!) Pat the tofu dry with paper towels and drain any excess liquid from the minced beef.
Step 2
Cut the tofu into cubes, about 1.5 cm (approximately 0.6 inches) in size. Cubes this size are easy to eat and will absorb the sauce well.
Step 3
To ensure the tofu holds its shape and is clean, blanch it. Bring a pot of water to a boil, add a pinch of salt, and carefully add the tofu cubes. Let them simmer for 1-2 minutes. This helps firm up the tofu and removes any impurities. Remove the tofu with a slotted spoon and drain it.
Step 4
Prepare the vegetables. Mince the garlic and ginger finely. Remove the seeds from the red chilies and slice them into about 0.5 cm pieces. Dice the onion into similarly sized pieces. Finally, cut the chives into 2 cm lengths. (Chives add a fresh aroma at the end; you can add them raw or lightly blanched).
Step 5
Mix the sauce ingredients in a bowl. Combine 3 Tbsp of doubanjiang, 1 Tbsp of sugar, and 1 cup (200ml) of water. Stir until the sugar is dissolved. (You can adjust the soy sauce amount depending on the saltiness of your doubanjiang).
Step 6
Marinate the minced beef. In a separate bowl, combine the 100g of minced beef with 1 Tbsp of soy sauce and a pinch of black pepper. Mix well. This step helps tenderize the meat and remove any gamey odors.
Step 7
Time to start stir-frying! Pour the prepared chili oil into the pan and heat over medium-low heat.
Step 8
Once the oil is hot, add the minced garlic and ginger and sauté until fragrant. Then, add the chopped scallions and onions and stir-fry until they become translucent and slightly softened, releasing their natural sweetness and aroma.
Step 9
Add the marinated minced beef and sliced red chilies to the pan. Cook, stirring, until the beef is no longer pink and is fully cooked through.
Step 10
Now, add the sauce and simmer. Pour the pre-mixed sauce and an additional 1/2 cup (100ml) of water into the pan and stir everything together. Once the sauce comes to a simmer, gently add the blanched tofu cubes. Stir carefully to coat the tofu with the sauce. To thicken, gradually pour in the cornstarch slurry (1 Tbsp cornstarch mixed with 1 Tbsp water), stirring until you reach your desired consistency. Finish by drizzling in 1 Tbsp of sesame oil just before turning off the heat for a fragrant finish.
Step 11
If the sauce seems too thick, add a little more water and let it simmer briefly to reach a saucier consistency. It’s best when it’s slightly soupy, perfect for mixing with rice.
Step 12
Voila! Your homemade Mapo Tofu is ready. The homemade chili oil adds a wonderful depth of flavor, and the combination of soft tofu, fresh vegetables, and the savory, slightly spicy sauce is absolutely delicious. Serving it over rice makes for an incredibly satisfying meal. Give this recipe a try – you’ll love the results!
