This recipe for the classic Sichuan tofu and meat recipe, mapo tofu, is not authentic – at all – but it is quick and easy. And very yummy. What’s especially nice about this basic recipe is that it uses minimal ingredients but packs a flavoursome and savoury wallop.
The proportions given here are for a couple of large bowl servings or maybe four medium servings to go with a variety of other things to eat. It’s simple to scale up though if cooking for larger parties or to stow for later.
Vegetarians might consider substituting shiitake mushrooms for mince. More traditional recipes would include black beans and/or black bean paste and red peppers. I’m not against that. I’ve made more authentic mapo tofu and it’s terrific (and maybe even tastier than this recipe). But for a hot meal with some spicy heat in a pinch, this one is hard to beat.
QUICK & EASY MAPO TOFU Yum
Ingredients (for four servings)
- Cooking oil;
- 350g firm tofu diced into bite-sized cubes (I like Morinaga Silken Tofu);
- 250g finely diced lean mince (beef or pork);
- About 2 tablespoons of soy sauce;
- Lee Kum Kee chiu chow chilli oil to taste (I use about 100g);
- About a tablespoon of freshly grated ginger;
- Sesame seeds to taste;
- Black pepper to taste;
- 3-4 diced spring onions;
- Fresh coriander leaves to taste (optional).
Method
- In a wok or large saucepan, bring the cooking oil to medium heat and add the tofu;
- Once the tofu starts to cook add the mince, soy sauce, chilli oil, ginger, and sesame seeds;
- Stir well;
- When the mince has thoroughly browned add the black pepper and stir well;
- Top with spring onions and coriander leaves.
Serve
Like most Chinese-inspired dishes, this one goes great with rice. Last time I made this I had leftovers that I used for an especially yummy egg fried rice.
Read more tikichris recipes.
