This Cantonese Mapo Tofu recipe made Cantonese style is a staple for when I want to cook dinner and lunch in less than 30 minutes! It’s a loved dish requested every week in my household.
For those who have landed on this recipe of mine via Google search, this Mapo Tofu recipe is Cantonese-style. There are many different ways of cooking Mapo Tofu, which can be interpreted by the Korean way, or even the OG Sichuan way that’s more oily and uses Sichuan peppercorns.
Fun fact, I didn’t get inspired or learned the basics of this recipe from my Dad, who is Cantonese and is from Guangzhou, China. I actually learned the base recipe from my host mom in Australia (when I was studying abroad in college) who is Singaporean Chinese. Since then, I have tweaked this Cantonese Mapo Tofu recipe to my taste buds and am forever grateful I learned this recipe because it is so freaking delicious.
Cantonese Mapo Tofu RecipeCourse: MainCuisine: ChineseDifficulty: Easy
This mapo tofu recipe made Cantonese style is a staple for when I want to cook dinner and lunch in less than 30 minutes! This recipe is cooked in a wok. It serves for two people and leaves leftovers for two lunches.
1/2 Kilo Pork Mince
1 Box of Soft or Silken Tofu
1/3 Hoisin Sauce
1/4 Spicy Black Bean Sauce
1/3 Oyster Sauce
1 tbsp white sugar
1/2 glass of water
2 big cloves of garlic, minced
3 tbsp of vegetable oil
1 green onion for garnish
1 fresh red birds-eye chili
- Prep all ingredients + sauces beforehand before cooking
- Fill the bottom circle of wok with 3 tbsp of oil + freshly chopped chili
- Add mince, cook for 3-4 minutes
- Add garlic to lightly brown
- Add the x3 sauces (hoisin, spicy black bean sauce, and oyster sauce)
- Add 1 tbsp white sugar
- Add water and tofu. Put on high heat until it boils
- Flip over the tofu (do not stir, or tofu will break – its okay if some break)
- Garnish with green onions
- Done! 🙂 Serve over white or brown rice.
- Feel free to remove the white refined sugar altogether. Also, you can interchange it with beef mince rather than pork mince – or just tofu by itself, but classicly pork mince together combined with tofu are the main ingredients.
- I prefer soft tofu over silken tofu so it doesn’t break as much when stirring.
- You can substitute the ground pork meat with beef.