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--- recipes:mapo_tofu [2023/03/11 01:22] – ↷ Page name changed from recipes:mabo_tofu to recipes:mapo_tofu roach
+++ recipes:mapo_tofu [2026/02/15 19:24] (current) – gadgette
@@ Line 1: / Line 1: @@
-{{tag>untagged needs_pic incomplete}}
+{{tag>chinese cold_weather with_rice needs_pic incomplete}}
 <note warning>This recipe is tagged as incomplete, use at your own risk!</note>
@@ Line 7: / Line 7: @@
 ===Ingredients===
-==Sublist 1==
+  *1 lb Ground Pork
-  *item 1
+  *~1 lb block of Tofu in ~2cm cubes
-  *item 2
+  *3 tbsp ground fresh Ginger
+  *3 tbsp ground fresh Garlic
-==Sublist 2==
+  *¼ cup [[recipes:sichuan_chili_oil]]
-  *item 1
+  *2 tbsp [[https://en.wikipedia.org/wiki/Doubanjiang|Doubanjiang]]
-  *item 2
+  *2 cup Chicken Stock
-    *sub item 1
+  *1+½ tsp Corn Starch
-    *sub item 2
+  *¼ tsp Toasted Sesame Oil
+  *4 green onions
+  *¾ "cup" Short grain rice per person
 ===Method===
-  -Step 1
+  -Start your rice
-  -Step 2
+  -Add chili oil to large pan on medium heat
-    -sub step 1
+  -[VELVET YOUR PORK WITH SHAIOXING AND CORNSTARCH] Add pork to hot oil, browning and breaking into small pieces
-    -sub step 2
+  -When pork is browned, add the doubanjiang, ginger, and garlic and briefly saute (~30 seconds)
+  -Add the chicken stock to deglaze the pan, then add the sesame oil
+  -Prepare a slurry of cornstarch and ~1tbsp water
+  -When the pork and broth is at a simmer, add the cornstarch slurry while stirring to prevent clumps
+  -Carefully add tofu and gently stir to coat
+  -Maintain a gentle simmer for at least 10 minutes (we let it simmer until our rice is done)
+  -Serve on rice and top with chopped green onion
 ===Notes===
+If your chili oil does not contain sichuan pepper, add ½ tsp ground sichuan pepper with the ginger and garlic.
 Inspired by: https://thewoksoflife.com/ma-po-tofu-real-deal/