Mapo Tofu

There is something moorish and comforting about this dish, when paired with white rice. After a long day of cooking classes, this is a dish that is quick to put together, that I often leave my 9 year old to make this for our dinner.

You can make this with minced beef or minced chicken as well. To make this a vegetarian option, I would use firm tofu (tau kwa) and dashi-free miso paste. I use miso paste, as it is a staple in my household.

For a true Sichuan kick (where this dish originates from), you can add in 1/2 tsp of Sichuan peppers along with garlic, and replace the miso paste with hot bean paste.

This is our family’s version, and one that I’ve taught in my cooking classes.

Mapo Tofu

Serves 2

Ingredients

• 300g minced pork

• 1 x 300g packet of silken tofu, drained and cut into cubes

• 1 clove garlic, finely chopped

• 2 tbsp miso paste

• 1 – 2 tbsp dark soy sauce

• 1 ½ cup water

• 1 tsp corn starch mixed with 1 tbsp water

• 2 stalks spring onions, finely chopped

Method

1. Heat a frying pan on medium heat, until hot. Add 2 tbsp oil and the chopped garlic, and fry until aromatic.

2. Add in the minced pork and stir, breaking the meat up with your spatula. Fry for about 3 - 5 minutes, until the meat is cooked through.

3. Add in the miso paste, dark soy sauce and water to the pan, stirring constantly to ensure that the miso paste is mixed evenly into the sauce.

4. Add in the tofu cubes and bring everything to a boil. Turn the heat down and place a lid over the pan, leaving it slightly ajar. Simmer for 5 - 10 mins.

5. Pour in the corn starch + water mixture and stir it through to thicken the sauce. Remove the pan from the heat.

6. Top the dish with finely chopped spring onions and serve hot, with rice.