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Easy Mapo Tofu
You're going to love making mapo tofu with its soft and silky tofu in a spicy and numb-y sichuan inspired sauce.
👥 2 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 5 min🔥 Cook: 10 min👤 Dana Rao📖 cookwithdana
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Cut the tofu into cubes. Also, dice the garlic and onion.
2
Cook the tofu cubes in boiling water for two minutes or until you see small bubbles. Strain the tofu and set it aside. This step helps get rid of any unwanted soybean or refrigerated flavor for a cleaner taste.
water (to boil tofu and strain water)4 cups½ cup water1
3
Make the cornstarch slurry by mixing 1/4 cup water with 2 teaspoons corn starch and set aside.
cornstarch slurry (2 teaspoon corn starch + 1/4 cup water)water (to boil tofu and strain water)4 cups½ cup water1
4
Heat a large pot or wok. Add the oil, then add the diced onions and garlic to the pot. Saute for ⏱️ 1-2 minutes or until the garlic is golden.
5
Add the sake to the pot and 1 ½ cup of water.
water (to boil tofu and strain water)4 cups½ cup water1
6
Next, add the oyster sauce, more chili oil, bouillon, and soy sauce. Mix together and cook for one minute.
oyster sauce (or vegan oyster sauce)1 tablespoons½ tablespoon chili oilchili oil (I recommend a scihuan chili oil)1 tablespoonsoy sauce1 tablespoon
7
Gently add tofu to the pot and gently mix everything together.
8
Add the corn starch slurry. Make sure to give it a stir before adding to the pot. Cook for ⏱️ 1-2 minutes.
9
Finish off with 1 teaspoon sichuan peppercorn oil if you love that mala numbing taste ◡̈ Hope you enjoy!
sichuan peppercorn oil (optional)1 teaspoon
Nutrition Facts
calories
238 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
1 g
sugar Content
4 g
sodium Content
959 mg
protein Content
2 g
trans Fat Content
0.01 g
cholesterol Content
0.1 mg
carbohydrate Content
20 g
saturated Fat Content
2 g
unsaturated Fat Content
13 g
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