Recipes

Non Spicy Mapo Tofu

A kid-friendly version of the classic Sichuan dish, adapted to be non-spicy while retaining its rich and savory flavors.

Servings: 4
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients

  • 1 lb soft or medium firm tofu, drained and cut into cubes
  • 1 clove garlic, minced
  • ½ tablespoon ginger, minced
  • ¼ lb ground pork
  • 1 stalk scallion, chopped with green parts separated from the white
  • ¾ cup chicken stock
  • Sauce:
    • 1 tablespoon bean sauce
    • 1 tablespoon oyster sauce
    • 1 tablespoon soy sauce
    • 1 tablespoon Shaoxing wine
    • 1 tablespoon black vinegar
  • Cornstarch Slurry:
    • 1 tablespoon cornstarch
    • 1 tablespoon water

Notes

  • For a vegetarian option, omit the ground pork and use vegetable stock.
  • Add chili paste or chili oil for a spicy version.
  • Adjust the sauce quantity to your preference.

Instructions

  1. Heat a wok or sauté pan over high heat, add 1 tablespoon of oil, then add ginger and sauté for about 10 seconds.
  2. Add ground pork and garlic, breaking the pork into small pieces with a spatula until lightly browned.
  3. Add the white parts of the scallions and stir to incorporate.
  4. Stir in the sauce ingredients and sauté until fragrant.
  5. Add tofu and gently mix into the sauce, being careful not to break the tofu.
  6. Add chicken stock, bring to a boil, then reduce heat and simmer until the tofu is heated through.
  7. Mix the cornstarch slurry and add half of it to the sauce, stirring until thickened. Repeat if thicker consistency is desired.
  8. Sprinkle the green parts of the scallions on top and serve.