Saturday, June 15, 2013

Mapu Tofu

If there is a season for Mapu Tofu, it is winter. It is spicy, warm, and filling. As summer approaches, cool days are in short supply. Try it after a chilly swim!

Mapu Tofu

Green Onion, 2 to 3 stems, sliced, set aside 1 Tbsp for garnish
Garlic, 2 cloves, smashed 
Fresh Ginger, 1 knob, diced (~2 Tbsp)
Shitake Mushroom, 5 caps sliced (discard stems)
Firm Tofu, 1 block cubed
Fry Oil, 1 to 2 Tbsp (varies with fat content of pork)
Ground Pork, ~1 lb
Sake, 1 Tbsp
Oyster Sauce, 1 1/2 Tbsp
Soy Sauce, 2 Tbsp
Dried Whole Red Pepper, 1 to 2 OR Tobanjon (Japanese) Chili Paste, 1 tsp
Water, 1 cup + Corn Starch, 1 Tbsp

Sesame Oil, 1 tsp for garnish


  1. Prep onion, garlic, ginger, mushrooms (reconstitute dried ones in hot water until softened),  & tofu. Mix water & corn starch slurry.
  2. In a wok over medium flame, heat 1 to 2 Tbsp of oil (oil varies with fattiness of the pork used). Add onion, toss and cook until fragrant, about 1 minute. Add garlic & ginger, toss & cook until fragrant, about 1 minute. Add ground pork, toss & cook until browned, about 6 to 8 minutes. Chop and break up  pork as it cooks.
  3. Push pork to the sides, add 1 Tbsp of oil if needed to center of pan, allow it to come to temperature, about 1 to 2 minutes. Add mushrooms to oil in center. Toss & cook until softened, about 2 minutes. Clear center and add tofu cubes, allow to brown slightly. Toss & cook until crispy on all sides, about 3 to 4 minutes. Add sake & scrape bits off the bottom of the pan. Add oyster sauce, soy sauce, & dried chilis or tobanjon chili paste (vary amount to your taste). Stir the corn starch slurry again, add to wok. Toss & cook until glossy and thickened, about 2 to 3 minutes.
  4. Garnish with sesame oil and toss once more.
  5. Serve over hot rice & garnish with fresh chopped green onion as you like.


Mapu Tofu