Mapo tofu is a Chinese dish made with tofu and ground meat in a spicy bean sauce. I first made mapo tofu a few months ago and it quickly became one of my favorite dishes. This recipe is easy to make and super tasty. I really like the flavour of the fermented black bean sauce. You can make this dish as spicy as you want by adding or removing chili sauce. The tofu adds a nice contrasting texture and it seems to be almost cool and refreshing compared to the spiciness of the rest of the dish.
- 1 pound ground pork
- 1 teaspoon sesame oil
- 1 clove garlic (chopped)
- 1 teaspoon ginger (grated)
- 1 tablespoon black bean sauce
- 1 tablespoon chili sauce (such as sambal oelek)
- 2 tablespoons soy sauce
- 3 tablespoons chicken stock
- 1 pound firm tofu (cut into 1/2 inch cubes)
- 1 bunch green onions (chopped)
- Brown pork in an pan and drain fat.
- Heat the oil in the pan.
- Add the garlic and ginger and saute in the oil for a minute.
- Add black bean paste, chili sauce, soy sauce, and chicken stock and simmer for 3-4 minutes.
- Taste the sauce and adjust the seasoning.
- Add the tofu and cook until the tofu is warm. (Stir gently so as to not break the tofu.)
- Serve and garnish with green onion.