Mabo tofu originates from Sichuan province in southwest China. A very popular, economical dish with tofu, spices and ground pork. The Japanese version is similar to the original but with slightly less heat, and this version is just that. I have made this recipe countless times for my family living in Midwest America with easy-to-find ingredients. Feel free to jazz it up with Hua jiao, Sichuan pepper, and more heat if you wish.
Note: Silken tofu is very soft and sometimes hard to handle but gives the creamy and melt-in-your-mouth texture that I enjoy in this recipe. If you can not find silken tofu or prefer a firmer texture, substitute regular or firm tofu instead.
Mabo-Tofu, Chinese Style Spicy Tofu and Pork
Mabo tofu originates from Sichuan province in southwest China: popular spicy tofu and pork dish.
Ingredients
- 2 packs silken tofu
- 3/4 pound ground pork
- 2 cups chicken stock or pork broth unsalted
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- 1 tablespoon white or yellow miso
- 1 tablespoon toban djan chili bean sauce
- 1 tablespoon soy sauce
- 1/2 tablespoon salt
- 1/2 teaspoon sugar
- 1 tablespoon sesame oil
- 1/2 cup green onions or garlic chives chopped
- 2 springs white parts of green onion chopped
- 1 tablespoon corn starch mixed with 2 tablespoons of water
Instructions
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Gather the ingredients
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Fill a medium pot with water halfway and bring to a boil.
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Cut tofu into cubes and add to the boiling water. Boil tofu for 3-5 minutes.
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While the tofu is boiling, add sesame oil, minced garlic, ginger, and white parts of green onions to a saute pan. Cook on low heat until fragrant then add ground pork. Turn the heat up to medium and cook ground pork until cooked through.
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Add seasonings to the ground pork and cook until everything is incorporated and starts smelling really good. Add chicken stock and bring it to boil. Check for seasoning.
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Drain the tofu then add it to the ground pork mixture. Turn the heat down and simmer for 5 minutes. Add green onions.
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Mix cornstarch and water. With the heat on, drizzle corn starch and water into the tofu mixture. Stir gently to make sure the corn starch does not clump up.
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Check for the seasoning one more time. Add salt and more toban djan if necessary. Serve hot with steamed rice.
