Chinese Pork with Tofu (Mapo Dofu)

I have my own recipe for mapo dofu, but this is Chinese chef Mr Chen's original recipe - it's so much better and more delicious!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 2 Prep: 10 min Cook: 10 min

Ingredients

Minced pork 150g
Tofu 1
Spring onions 2
Seasonings:
Chinese chilli bean sauce 1 tbsp
Sweet soybean sauce (tenmenjiang) 1 tbsp
Salted black soybean sauce (douchi) 1 tsp
Chilli powder 1 tsp
Garlic 1 tsp
Vegetable oil 2 tbsp
Chicken stock 180ml
Sake 1 tbsp
Soy sauce 1 tbsp
Salt & pepper a little
Potato starch in water as required
Chilli oil as you like
Vegetable oil 1 tsp
Sansho pepper powder as required

Method

1
Mix all the seasoning ingredients (from chilli bean sauce to chopped garlic) together in a bowl.
2
Cut the tofu into 36 pieces and put into boiling salted water for 2-3 minutes.
3
In the meantime, heat a frying pan and add the vegetable oil. Fry the minced pork on high heat until browned and separate. Add the seasonings from Step 1 when you see the fat run clear.
4
Stir everything together well in the pan to get extra flavour out of the soybean sauces.
5
Add the chcken stock. When the tofu is bubbling away in the boiling water, scoop out and add to the frying pan.
6
Add the sake, soy sauce and season with salt & pepper. Add the finely chopped spring onions.
7
Turn the heat off and add the potato starch in water a bit at a time to thicken the sauce. Add the chilli oil here if you like and 1 tsp vegetable oil.
8
Transfer to a serving dish and sprinkle with the sansho pepper powder before serving.

Tips & Note

●If you don't have sweet soybean paste, use red miso
●When you boil the tofu in salted water, it will become spongier and absorb more flavours but don't overboil or it will be too firm

Chinese Pork with Tofu (Mapo Dofu)

I have my own recipe for mapo dofu, but this is Chinese chef Mr Chen's original recipe - it's so much better and more delicious!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 2

Prep: 10 min

Cook: 10 min

Ingredients

Minced pork 150g
Tofu 1
Spring onions 2
Seasonings:
Chinese chilli bean sauce 1 tbsp
Sweet soybean sauce (tenmenjiang) 1 tbsp
Salted black soybean sauce (douchi) 1 tsp
Chilli powder 1 tsp
Garlic 1 tsp
Vegetable oil 2 tbsp
Chicken stock 180ml
Sake 1 tbsp
Soy sauce 1 tbsp
Salt & pepper a little
Potato starch in water as required
Chilli oil as you like
Vegetable oil 1 tsp
Sansho pepper powder as required

Chinese Pork with Tofu (Mapo Dofu)

Recipe ID :1067 Posted on 02 SEP 2015

Serves 2

Prep 10min
Cook 10min
views 4,642
printed 150

saved 4

I have my own recipe for mapo dofu, but this is Chinese chef Mr Chen's original recipe - it's so much better and more delicious!

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Ingredients

Print Ingredients Email Ingredients
150g
1
2
1 tbsp
1 tbsp
1 tsp
1 tsp
1 tsp
2 tbsp
180ml
1 tbsp
1 tbsp
a little
as required
as you like
1 tsp
as required

Method

Prep
10min
Cook
10min
1
Mix all the seasoning ingredients (from chilli bean sauce to chopped garlic) together in a bowl.
2
Cut the tofu into 36 pieces and put into boiling salted water for 2-3 minutes.
3
In the meantime, heat a frying pan and add the vegetable oil. Fry the minced pork on high heat until browned and separate. Add the seasonings from Step 1 when you see the fat run clear.
4
Stir everything together well in the pan to get extra flavour out of the soybean sauces.
5
Add the chcken stock. When the tofu is bubbling away in the boiling water, scoop out and add to the frying pan.
6
Add the sake, soy sauce and season with salt & pepper. Add the finely chopped spring onions.
7
Turn the heat off and add the potato starch in water a bit at a time to thicken the sauce. Add the chilli oil here if you like and 1 tsp vegetable oil.
8
Transfer to a serving dish and sprinkle with the sansho pepper powder before serving.

Tips & Note

●If you don't have sweet soybean paste, use red miso
●When you boil the tofu in salted water, it will become spongier and absorb more flavours but don't overboil or it will be too firm

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Tobuchan
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