Easy 15-Minute Mapo Tofu

This easy mapo tofu recipe features soft tofu coated in a spicy and savory sauce with deep aromas from the garlic, green onion, and chilies. This incredibly flavorful tofu dish pairs perfectly with a bowl of steamed rice, and comes together quickly using a simple list of ingredients.

📝 Ingredients

• 1 (450g) package soft tofu (cut into 1/2-inch cubes)
• 2 tbsp vegetable oil
• 3 cloves garlic (minced)
• 2 green onion (divided)
• 2 dried chili (crushed)
• 80 g minced chicken (pork, beef, or finely chopped mushrooms)
• 1 1/2 tbsp Doubanjiang (spicy bean paste)
• 1 cup chicken stock (or water)
• 1 tbsp oyster sauce (or soy sauce)
• 1/2 tsp each dark soy sauce, sugar, and ground sichuan pepper (see notes below)
• 1 tbsp cornstarch (mixed with 2 tbsp water, for the slurry)
• 1 tsp sesame oil

👨‍🍳 Instructions

1. 1Heat oil in a wok over medium heat. Add garlic, white parts of green onion, and dried chili and cook for 30 seconds or until fragrant. Add minced meat and cook for about 2 minutes while breaking up the meat with a spatula.
2. 2Add doubanjiang and fry for another minute, stirring well to combine. Add chicken stock and season with oyster sauce, dark soy sauce, sugar, and ground sichuan pepper. Stir to combine and cook for 2 minutes.
3. 3Add cornstarch slurry and stir continuously until thickened. Carefully stir in your tofu. Cook for about 2 minutes until the tofu is heated through. Season with salt to taste if needed, and finish with sesame oil.
4. 4Transfer to a bowl, sprinkle with reserved green onions, and serve immediately over a bowl of steamed rice. Enjoy!