Mapo Tofu by Vanessa Tay


200g $3+ Minced Pork
* I used shoulder butt ~ minced once
1 box smooth toufu - cut into cube
2 garlics ~ minced

1 1/2 tbsp spicy bean paste 辣豆瓣酱
** I used taiwan brand
1 tsp non spicy bean pasta 无辣豆瓣酱
** I used taiwan brand
1 tsp sugar
1 tbsp chinese cooking rice wine
1 drop of sesame oil
150 ml Hot Water
2 sprigs spring onions ~ cut finely

cornstarch solution 1 tbsp water mixed with 1/2 tbsp cornflour

Marinade the minced pork 2 tsp Shaoxing Hua Tiao Wine
1 tsp light soy sauce
1 tsp sesame oil
1 tsp corn flour
** I always like to marinate my pork, as I felt that it help to reduce "so call" porky smell & taste. You can skip this step


Drain the tofu, cut into cube size, then place the tofu on a paper towel and wrap it loosely with the paper towel.
Let it sit for 30 minutes, the more water drained from the tofu, the better it will hold the sauce when stir-frying/simmering it with the rest of the ingredients

Heat oil in a wok, stir fry garlic till fragrant

Add in minced pork, stirring constantly till meat almost cook

Add spicy and non-spicy bean paste, stirring constantly till minced pork coat evenly with the bean paste. Add in sugar and cooking rice wine. Quick stir and taste

Place tofu into the wok, stir very gently to mix with the gravy and minced pork
📢 must be very gentle fry/mix it.
➰ I shake the frying pan 😊 get the toufu all evenly spread across the pan

Add water, let it simmer for 10mins

Last, thicken the gravy
Thicken with cornstarch solution until the gravy reaches the desired consistency and sprinkle spring onion over