Spicy Tofu Recipe
This dish cleverly uses the rich flavor of Chinese doubanjiang (fermented bean paste) to transform tofu from ordinary to irresistible. For those who find tofu bland, these spicy and flavorful tofu cubes are sure to change your mind. Whether enjoyed on their own or as a side dish, they offer a delightful experience.
INGREDIENTS
- 300g firm tofu
- 60g pork
DIRECTIONS
Prepare all the ingredients.
Wash and finely chop 1 green onion, 3 slices of ginger, and 2 cloves of garlic. Set aside.
Wash 60g of pork and mince it. Set aside.
Clean the firm tofu and cut it into small cubes.
Boil some water with a pinch of salt in a pot. Add the tofu and cook for about 30 seconds, then drain to remove excess moisture and reduce any beany taste.
Chop 2 tablespoons of fermented black beans (douchi) into small pieces and mix them into the doubanjiang (fermented bean paste).
Heat a pan and add 15ml of vegetable oil. (If you don’t have vegetable oil, you can use another cooking oil.)
Add Sichuan peppercorns and cook over low heat until fragrant, then remove the peppercorns. (This step helps to infuse the oil with the peppercorn flavor.)
Add the chopped green onion, ginger, and garlic to the pan and sauté until fragrant.
Add the minced pork and cook until it changes color. Then add the doubanjiang (fermented bean paste) and chopped fermented black beans, stirring well.
Add the homemade chili sauce and mix thoroughly. (If you don’t have homemade chili sauce, you can use store-bought.)
Pour in water and bring to a boil. Then add soy sauce, sugar, and salt to taste.
Add the tofu and cook for about 1 minute.
Gradually add the cornstarch mixture, stirring for about 3 minutes.
Serve, and your delicious mapo tofu is ready to enjoy!