I haven’t even eaten mapo-tofu just yet, but I ran across a recipe one time and decided that I want to try it. I have been eating more tofu than I have in years, because I am learning how to cook with it, in a fabulous way. So I googled recipes and found these recipes. Recipe one, and two.
I followed the recipe generally, though I added miso paste (from other recipes). The miso paste made it saltier though, which you then adjust throughout the recipe with the soy sauce. I also had to buy some special ingredients just for this, not only the miso paste, but also the hot soy bean sauce (or fermented yellow/black beans). I decided to use the hot soy bean sauce because I like the heat.
I basically used those as a guides and cooked to taste. My mom ended up loving it and was asking for the recipe, which I will post here below. But I don’t know how authentic this will taste to those who grew up eating it! But for me, it is good!
Mapo Tofu Recipe
1 tablespoon miso paste
2 tablespoons hot soy bean sauce
1/4 cup pork minced
1 tablespoon of oil, or more as needed
1 thumb ginger
3 cloves garlic minced
1 cup green onion, sliced
1 big block of tofu, diced into 1/2 inch pieces
2 tablespoons of cornstarch dissolved in water
chicken broth as needed
soy sauce as needed
Mix the miso paste and hot soy bean sauce. Taste and adjust the ratio as needed. Note that liquid will be added into it after, but you may opt to add here when you find it too salty. Set aside.
In a pan, cook the minced pork, until done. If there is enough oil, add the ginger, garlic and green onion. If it is dry, add the oil before adding the vegetables. Once the veggies have softened and cooked, add the tofu, followed quickly by the sauce, and if necessary, more liquid. Allow this to cook through. Taste and adjust seasoning as needed. This might be kinda thick, but you may still opt to add the cornstarch if preferred.
Serve with rice. Really, really, really good.