Mapo Tofu 麻婆豆腐

Ingredients

• 300 g Ground pork
• 450 g Medium or firm tofu (dice to your preferred size)
• 4 cloves Garlic
• 4 Shiitake mushrooms (diced)
• 2 Shallots
• 1 stalk Green onions (chopped)
• 1 tbsp Oil
• 1 tsp Light soy sauce (for marinade)
• 1 tsp Sugar (for marinade)
• 1 tsp Corn starch (for marinade)
• 1 tsp Soybean sauce/paste 黄豆瓣酱
• 2 tsp Hot soybean sauce/paste
• 2 tbsp Dark soy sauce
• 1 tsp Sugar
• 1 tbsp Shaoxing wine
• 2 tbsp Oyster sauce
• ¾ c Broth or water
• 2 tsp Corn starch (for slurry)
• 90 ml Water (for slurry)

Steps

1. 1

   Marinade ground pork with 1 tsp light soy sauce, 1 tsp sugar, 1 tsp cornstarch. Mix well

2. 2

   Heat a pan to medium-high heat, add 1 tbsp oil and add ground pork. Stir-fry until golden colour, reduce heat and remove the pork from heat

3. 3

   Resume heat to medium-high, add garlic and shallots. Fry until aromatic and add shitake mushrooms.

4. 4

   Add 1 tsp yellow soy paste, 2 tsp hot soy paste, 2 tbsp dark soy sauce, 1 tsp sugar, 1 tbsp Shaoxing wine and 2 tbsp oyster sauce to the pan. Add tofu and mix everything together

5. 5

   Add ¾ cups of broth or water

6. 6

   Add the pork and mix together. Bring heat down to low and cover the pan with a lid

7. 7

   Let simmer for 10 minutes

8. 8

   Add ¾ of the chopped green onions and mix well

9. 9

   Make the slurry by combining 2 tsp of cornstarch with 90ml of water. Mix well and pour into the pan

10. 10

    Mix well and turn off heat after the sauce thickens

11. 11

    Put onto serving dish and sprinkle with the remaining green onions on top