Easy Mapo Doufu

30 Minutes
Taste: Plain Delicious
Cost: Expensive Cheap
Difficulty: Difficult Easy
About The Recipe
Cuisines
  • Chinese
  • Fusion
  • Oriental
Serving Size
3-4 servings
Category
  • Main course

This is a recipe for those of us who don't live near an Oriental grocery. It was inspired by a version of the dish served at one of my favorite restaurants, the only one I have ever seen serve mapo doufu with peanuts!

Ingredients
Black bean sauce1Tbsp.
Chili bean sauce2-3 Tbsp.
Cornstarch2 tsp.
Firm tofu14 oz.
Ground pork3-4 oz.
Peanuts2 Tbsp.
Soup stock3 cups
Soy Sauce2 Tbsp.
Spring onion1-2
Star anise2-3 pods
Wood ear mushroomshandful
garlic3 cloves
ginger1 inch piece

Cooking Instructions
1. Drain and press water out of tofu. Cut into 1-inch cubes. Heat stock in a medium sauce pan and add 2 cloves of garlic (whole) the star anise, half the ginger and bring to a boil. Once boiling, add tofu and turn down heat. Simmer for a few minutes until the tofu has softened and remove, reserving the stock.

2. Mix one cup of the stock with the sauces and cornstarch.

3. Mince remaining ginger and garlic. Add pork to a hot wok and cook for about thirty seconds, then add the peanuts, ginger and garlic. Fry until pork is 80% cooked, then add the mushrooms. Pour on the sauce mixture, add the tofu and cook a few minutes until the sauce is thick and the tofu is thoroughly heated.
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