This is my first time making Mapo Tofu.This dish is a must have menu in any take-out restaurant or Chinese American restaurant in States .Mapo Tofu or Doufu is a spicy Szechuan dish made with marinated pork, mashed black beans and bean curd.The name Ma Po Tofu is roughly translated as "pockmarked grandmother bean curd," named for the old woman who supposedly invented the dish.To make this Mapo tofu ,I tweaked it with my own special sauce mixture .Basically I know what to use as the main ingredients to make the sauce.I guess nothing will go wrong as long as it's editable,right? Honestly,this dish have better flavor than what I expected.
1 block of soft tofu,cut small about 1x1 inch
300 gm minced pork(lean and fat mixture)+2 tbsp corn flour+1 tbsp chicken bouillon powder
1 small onion,peeled and diced
3-4 cloves garlic,minced
2 tbsp tau-chu( fermented ground bean paste)
2-3 tbsp ground chili paste(sambal odek) add extra if you prefer spicy
1 tbsp sugar
salt to taste
1/2 cup water
3-4 tbsp corn oil
handful cut cilantro for garnishing
1:Marinate minced pork with chicken bouillon powder and corn flour.Add in 2 tbsp water ,mix well,set aside.
2:Heat wok with oil at high heat.Add in garlic,fry until fragrant,then add in chili paste and bean paste,stir for 1 minute before toss in minced pork mixture,onion and water.
3:Simmer the sauce for 3-4 minutes ,add in sugar and salt to taste.Check the seasoning.Add in cut tofu,slowly use spatula to mix the tofu with the sauce mixture.Do not over stir the tofu .When the sauce bubbly boil,remove from heat.
4:Dish out ,sprinkle with cilantro and serve warm with steamed white rice.