Ultimate Rice Companion! Super Easy Mapo Tofu Recipe at Home
Learn the Secret from a Famous Beijing Chef! Incredibly Delicious Without Doubanjiang or Meat!
Introducing a fantastic Mapo Tofu that you can make incredibly easily and quickly, even without doubanjiang or meat! If you follow this recipe, anyone can taste ‘life-changing Mapo Tofu.’ This is a true rice-thief Mapo Tofu made with a secret method directly taught by a famous chef from Beijing, China. Give it a try! #Tofu #MapoTofu #ChineseFood #EasyMapoTofu #TofuRecipe #MapoTofuWithoutDoubanjiang #RiceThief
Main Ingredients- 1 block Tofu (approx. 300g)
- Scallions or Green Onions, a small amount
Cooking Instructions
Step 1
First, prepare one block of tofu. Cut it into bite-sized pieces, about 1 to 2 cm (square or rectangular shapes), making it easy to eat.
Step 2
Boil plenty of water in a pot, then add the cut tofu and blanch for about 1-2 minutes. This step removes any characteristic ‘beany’ smell from the tofu and firms up its texture, which helps prevent it from breaking apart during cooking.
Step 3
Immediately drain the blanched tofu and rinse it quickly under cold water. This will make the tofu more firm and springy.
Step 4
Finely chop the scallions or green onions. The aroma of the onions will enhance the flavor of the Mapo Tofu.
Step 5
Now it’s time to stir-fry the seasonings. Heat a generous amount of cooking oil in a frying pan. First, add the chopped scallions and sauté until fragrant. Once the onion aroma is released, add 1 Tbsp of oyster sauce and 1.5 Tbsp of chili powder, stir-frying quickly. Be very careful as chili powder can burn easily; stir-fry over low heat and quickly. Then, pour in 300ml of water and bring to a boil. The amount of water should be enough to slightly cover the tofu. The water level should just about cover the tofu.
Step 6
Once the water starts boiling, carefully add the prepared tofu. Stir in 1 Tbsp of soy sauce and 0.5 Tbsp of sugar. Mix everything well and continue to simmer over medium-high heat for about 2 minutes, allowing the flavors to penetrate the tofu. Let it simmer until the liquid thickens slightly. I simmered it over high heat for about 2 minutes.
Step 7
It’s time to achieve the perfect consistency. Dissolve 1 Tbsp of cornstarch in about 1 small soju cup of cold water. While the Mapo Tofu is simmering, slowly pour in the cornstarch slurry while stirring continuously. Stir for another 10 seconds, and your delicious, thick Mapo Tofu is complete! Be careful not to overcook after adding the cornstarch slurry, as it can become gummy.
Step 8
Serve generously over warm rice and enjoy! I sometimes make this when I have guests over. Everyone loves it, saying it has a different charm from typical Chinese dishes, and they often ask for the recipe. So, I decided to create this video to share it. Enjoy your meal! Thank you.
