Mapo Tofu

Steps

1. 01

   Cut the tofu into small cubes. Chop the garlic, chili, and spring onion.

   💡 Handle the soft tofu gently — it breaks easily. Use a spoon rather than your hands to move it. Or replace by a plain tofu

   
2. 02

   With high temperatures, stir-fry the minced pork with a little oil.

   💡 The key is HIGH heat. You want the pork to brown and crisp, not steam. Don't move it for the first 30 seconds.

   
3. 03

   Push the pork to the side of the wok. Add the doubanjiang and hotpot seasoning if you have. stir-fry in the oil for 1 minute — you will see the oil turn a beautiful red colour. Add garlic, ginger, and white parts of spring onion. Stir everything together.

   💡 This step is called "blooming" the doubanjiang. The fat-soluble colour and flavour compounds need heat to release. Don't rush it.

   
4. 04

   Add 200ml water or stock. Gently slide in the tofu cubes — do not stir vigorously or they will break. Shake the wok gently to move the tofu around. Simmer for 4-5 minutes to absorb the sauce.

   💡 Instead of stirring, tilt and swirl the wok. Or use a spoon to gently push sauce over the tofu. The goal is intact tofu pieces coated in sauce.

   
5. 05

   Pour the cornstarch slurry around the edge of the wok and gently fold in — the sauce will thicken in about 30 seconds. Drizzle sesame oil over the top. Plate up and garnish with the green parts of spring onion

   💡 Add the slurry gradually — you may not need all of it. The sauce should coat the tofu, not be gloopy. Taste and adjust seasoning.