The Mapo Tofu My Dad's Made 100,000 Times

Learn how to make Mapo Tofu from a 2x James Beard Award Winning Chinese Chef with 60+ years of experience

📝 Ingredients

• 1 stalk green onion
• 3 shallot
• 2 dried chili pepper
• 2 clove garlic
• 1 mini orange sweet pepper
• 1 mini red sweet pepper
• 1 lb soft tofu
• 3 oz ground pork
• 1 tbsp oil
• 1.5 tbsp cornstarch
• 2 tbsp water
• 1 tbsp ground bean sauce
• 1 cup water
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp sugar
• 0.5 tsp salt
• 0.5 tsp chili sauce
• 1 tsp sesame oil

👨‍🍳 Instructions

1. 1Prepare aromatics & garnish: Mince the green onion into small pieces. When the dish is complete, we'll sprinkle it over top as a beautiful garnish.
2. 2Prepare tofu: Tofu is packed tightly in a thin plastic box with a flexible plastic top. Instead of ripping the flexible plastic away, use your knife to cut along the four edges of the tofu. While the tofu is still in the package, tilt the package to pour out the water that's inside.
3. 3Stir-fry aromatics & meat: Heat the wok on high heat. When the wok is just about to start smoking, lower the heat and add oil. Swirl the oil around to evenly coat the wok. You can do this by either lifting the wok and tilting it around, or scooping the oil up the sides with a spatula.
4. 4Add seasoning & tofu: To the wok, add ground bean sauce. Let it cook for a few seconds, then pour the water in. Turn the heat to low.
5. 5Add slurry & finish: In a small bowl, mix up a slurry with cornstarch and water. Stir thoroughly until the cornstarch is well dissolved.