Mapo Tofu Cantonese 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.