Easy 20-min. Mapo Tofu

Silky soft tofu simmered in a savory, spicy bean sauce with minced meat and aromatics! This quick and easy mapo tofu is packed with umami flavor and it's a delicious main ready in 20 minutes. This is restaurant-quality saving you money!

5 from 6 votes

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Chinese

Servings

Calories per serving 1221 kcal

Ingredients

1 lb (block) soft tofu aka silken tofu or sub with medium-firm tofu
½ lb ground pork or lean ground chicken or beef
1 cup chicken stock low-sodium or cold water
3 cloves garlic minced
1 scallion finely chopped, separated into scallion whites and greens
¼ teaspoon ginger finely minced
1 tablespoon vegetable oil or any neutral oil
2 teaspoon salt to cook tofu
1 ½ tablespoon doubanjiang (aka spicy broad bean paste, chili bean paste or tobanjang)
2 teaspoon chili oil or red chili flakes
1 teaspoon chicken bouillon powder
½ teaspoon dark soy sauce or regular soy sauce
½ teaspoon white granulated sugar or cane sugar
½ teaspoon ground sichuan peppercorn optional
1 teaspoon sesame oil toasted

Cornstarch slurry

1 tablespoon cornstarch or potato starch
2 tablespoon water cold

Instructions

In a small bowl, combine cornstarch and 2 tablespoon cold water to make a cornstarch slurry. Set aside.
Next dice soft tofu with a sharp knife into 1-inch cubes by horizontally gliding it through the middle of the block of tofu first. Then make vertical and horizontal slices across the block. This will give you about 1-inch cubes.
Fill a medium-sized pot with enough water and season with salt. Bring to a boil and blanch diced tofu for 60 seconds.
Gently strain tofu into a colander. Do not rinse off with cold water.
Heat vegetable oil in a large non-stick pan on medium heat and cook minced meat for about 4-5 minutes until liquids have evaporated. Add minced garlic, ginger and scallion whites and stir fry with meat.
Season meat with chicken bouillon powder, doubanjiang sauce, chili oil, dark soy sauce, sugar, and ground sichuan peppercorn. Mix in the chicken broth or water. Pour in the cornstarch slurry and allow the sauce to simmer and thicken.
Add in diced tofu and gently toss it with sauce using a spatula by lifting from the bottom.
Season with sesame oil and garnish with scallion greens. Serve and enjoy with rice!

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