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Quick and Easy Cantonese Mapo Tofu Recipe
A popular dish that originated from the Sichuan Province in China, mapo tofu perfectly encapsulates the bold, rich, and spicy flavours of Sichuan. Over the years, mapo tofu has taken on many new forms with different variations, including the more spice-friendly Cantonese version. A dish that’s guaranteed to leave you wanting more, here’s our Cantonese mapo tofu recipe.
Meal: Lunch, Dinner
Cuisine: Chinese
Preparation time:
Cooking time:
Total time:
Yield: 4 servings
Ingredients
- 1 tsp of sugar
- 1 tsp of cornstarch
- 1 tsp of soy sauce
- 70g of ground pork
- 450g of silken tofu
- 1 tbsp of cooking oil
- 2 cloves garlic, minced
- 70g of preserved mustard stem, sliced
- 1 tsp of chilli garlic sauce
- 1 tsp of oyster sauce
- 1 tsp of dark soy sauce
- 2 tbsp of water
- ½ tsp of sesame oil
- 2 stalk of scallions, chopped
Equipment
- 1 bowl
- Paper towel
- 1 knife
- 1 pan
Directions
- In a bowl, mix sugar, cornstarch, and soy sauce.
- Add the ground pork and stir until well combined. Set aside to marinate for at least 15 minutes.
- Remove the silken tofu from its packaging and wrap it in a paper towel. Put a weighted object on it to drain any excess water.
- Unwrap the silken tofu and using the knife, cut it into bite-size cubes.
- Transfer the tofu cubes to the fridge and leave them uncovered for 20 minutes.
- In a pan over medium-high heat, add cooking oil.
- Toss the pork into the pan and cook until browned.
- Add the garlic and sauté until it is fragrant.
- Add the preserved mustard stem and stir for one minute.
- Pour the chilli garlic sauce and stir to mix.
- Add in the oyster sauce and dark soy sauce and stir, making sure to combine the ingredients thoroughly.
- Add in the tofu cubes and gently toss to incorporate.
- Turn the heat down to medium, pour in water and let it cook for 5 minutes.
- Once cooked, transfer to a serving plate and garnish with sesame oil and chopped scallions. Serve!
Classic Sichuan rendition
If you can handle tongue-numbing spice, try the traditional Sichuan rendition of the mapo tofu recipe. The key ingredient of this classic is Sichuan peppercorns. All you need to do is add ground Sichuan peppercorns, toss in a few chopped Thai Bird’s chillies and spicy bean sauce, and voila!