Mapo Tofu (Mabo Dofu)
This Mapo Tofu is a modification to a fiery Sichuan classic. This Hawaii version combines silky tofu, savory ground meat, and a bold, spicy sauce infused with chili bean paste and Hawaiian chili peppers. Perfectly balanced with umami and heat, it's a comforting dish best enjoyed over steamed rice.
Servings 4
Ingredients
- ¼ cup vegetable oil
- 1 lb ground pork
- 3 dried red chili peppers (substitue for Hawaiian chili peppers)
- 1 tsp togarashi spice
- 1 tsp ginger
- 1 tsp garlic
- ½ sweet Maui onion
- ¾ cup chicken broth
- 1 tsp shoyu (soy sauce)
- 1 tbsp cornstarch
- 1 tbsp Chinese chili bean sauce
- 3 tbsp sriracha
- 1 tsp sesame oil
- 1 package medium firm tofu (can use soft tofu)
- Green onions for garnishing
Instructions
- Heat a wok over medium high heat. Add in the oil and brown the ground pork.
- Add in the chili peppers, togarashi spice, ginger, and garlic. Stir fry for about 5 minutes.
- Add in the onions and stir fry until the onions are slightly translucent.
- On the side combine chicken broth, shoyu (soy sauce), and cornstarch in a bowl.
- Stir in the chili bean sauce, sriracha, and sesame oil to the wok.
- Then add in the chicken broth mixture. Constantly stir until the sauce begins to thicken.
- Add in the cubed and drained tofu. Lightly stir so it doesn't break up the tofu. Let it simmer for a few minutes until the tofu has soaked up some of the sauce.
- Garnish with green onions, serve over hot rice and enjoy!