Mapo Doufou | Classic Szechuan Spicy Tofu

RECIPE CREATED BY CHEF LISA ZHANG OF THREE FOLD NOODLES+DUMPLING CO IN LITTLE ROCK, ARKANSAS. SHARED WITH PERMISSION. SERVES 4-6

INGREDIENTS

(2) 14 ounce boxes of fresh tofu (soft or firm will do)

4-6 large cloves of garlic, minced

2 tablespoons minced ginger

4 tablespoon finely chopped green onion

2 tablespoon fermented black beans

4 ounce ground fresh chili paste (such as Sambal Olek)

2 ounce soy sauce

2 tablespoons granulated sugar

4 tablespoon cooking oil

½ cup water

 

INSTRUCTIONS

  1. Rinse the tofu and cut into ½” cubes. Drain of any excess liquid.
  2. Heat cooking oil in a large pan over medium-high heat. Add garlic, ginger and green onion to the pan and sauté until fragrant, being careful not to burn.
  3. Add the chili paste to the pan and sauté for just a couple of seconds.
  4. Pour in the soy sauce and cook until boiling. This also should take just a few seconds.
  5. Add water and sugar to the pan. Bring the sauce to boil.
  6. Once the sauce is boiling, add the tofu to the pan, stirring gently to coat each cube with the sauce. Bring to a boil for 1-2 minutes over medium-high heat, to reduce the sauce so that the tofu is well coated.
  7. Serve and enjoy!
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