Happy New Year! I hope everyone had a wonderful holiday, filled with warmth and joy from being in the company of family and friends.
To start off the new year, here's yet another simple and quick take on a classic Chinese-inspired recipe - Mapo Tofu (麻婆豆腐). This is not your traditional Mapo Tofu recipe as I have vastly altered spice amounts (given that I am unable to tolerate high spice levels), and also adjusted the traditional ingredients ever so slightly to fit my tastes. This altered version provides a mildly spicy, slightly sweet and savory flavour that I prefer compared to the traditional full on "麻辣" (Spicy and Numbing) flavours.
It is a really good time-saving, delicious dish to go along with rice and is quite easy to make! Without further adieu, here we go - enjoy!
Mapo Tofu Recipe (麻婆豆腐)
Prep time: 10 minutes | Cook time: 20 minutes
2 tsp Szechuan Peppercorns
1 tbsp Cooking Oil
1 clove Garlic, minced
½ medium Onion, minced
½ tsp Salt
½ lb Ground Pork
1½ tbsp Doubanjiang (豆瓣醤)
2 tsp Soy Sauce
½ tsp Sugar
1 cup Water
1 block Tofu, cut into 1" x 1" cubes (amount and firmness is up to you, I usually use one medium-firm tofu block about 350g - soft tofu works as well!)
2 tsp Corn Starch
A couple drops of sesame oil, optional
1 Green Onion, chopped, optional - for garnish
Welcome to Simple Meals! My name is Celine.