Recipe: Quick & Easy Mapo Tofu

Mapo tofu is a popular Sichuan dish, consisting of tofu in a spicy sauce along with minced meat. Most recipes call for the addition of doubanjiang (chilli bean sauce) and douchi (fermented black beans) to give it its signature bright red look and spicy, aromatic taste.

My easy, quick version still features the spicy characteristic of authentic mapo tofu, by using some of the ingredients I already have in the house - oyster sauce and gochugaru (Korean hot pepper flakes). I always have gochugaru in my kitchen since I make kimchi and other Korean dishes often. I usually add half a tablespoon of gochugaru so the kids can enjoy this too, however feel free to add more to bring the spice level up a notch. One of our new favourite ways to enjoy tofu these days - so good and appetizing!

Baby Sumo-style Easy Mapo Tofu

Mapo tofu

Recipe by Baby Sumo

Preparation time: 5 minutes

Cooking time: 10 minutes

Serves 4

Ingredients

1 box (300g) smooth tofu, cubed

1 tbsp cooking oil

2 cloves garlic, finely chopped

200g minced pork

1/2 tbsp gochugaru

1 tbsp oyster sauce

1/2 tsp light soy sauce, to taste

2 spring onions, finely chopped

1. In a wok, heat oil over medium high heat. Add the garlic and saute for 1-2 minutes, until lightly golden and fragrant.

2. Add the minced pork and cook for 3-4 minutes, until meat is browned. Season with oyster sauce and light soy sauce. Add gochugaru and stir well, then add the tofu and toss gently in the meat mixture and cook for a further 2 minutes.

3. Taste, and season with more light soy sauce (if required) and more gochugaru if you like it spicier. Stir in the spring onions. Serve with rice.

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