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Original Sichuan Hanten-Style Mapo Tofu
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Cut the tofu into bite-sized pieces so it can stand up to the sauce's flavor. Keep the cut tofu soaked in water until just before use to preserve its flavor.
Ingredients for this step
Firm tofu (momen tofu)
1 block (about 400g)
2:43
~2 min
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Ingredients
1
Cut the tofu into bite-sized pieces so it can stand up to the sauce's flavor. Keep the cut tofu soaked in water until just before use to preserve its flavor.
Firm tofu (momen tofu) 1 block (about 400g)
2:43
~2 min
2
Heat salad oil in a frying pan and fry the ground pork over medium-high to high heat. The key is to fry it thoroughly until the moisture is gone and the fat turns clear.
3:40
~3 min
3
Add sake, soy sauce, and tianmianjiang to the meat and mix well to make the meat sauce (zhajiang). Remove it and set aside in a bowl.
6:01
~2 min
4
Add a little more oil to the frying pan and slowly fry the doubanjiang, crushed douchi, and ichimi togarashi over low heat to bring out their aroma and color.
7:01
~2 min
5
Add water and return an appropriate amount of the meat sauce made earlier to create the base soup.
8:21
~1 min
6
In a separate pot, bring water to a boil, add a pinch of salt, and parboil the tofu. Once the tofu is warmed through and jiggly, drain the water.
8:53
~2 min
7
Add the parboiled tofu to the base soup and adjust the flavor with sake and soy sauce.
9:41
~1 min
8
Add the finely chopped green onion and garlic leaves, if using.
10:47
~1 min
9
Turn off the heat once, then add the water-dissolved potato starch a little at a time, gently stirring to thicken.
10:55
~2 min
10
Heat thoroughly over high heat to cook through the potato starch, then finish by adding chili oil for aroma and color.
11:22
~2 min
11
Plate and finish with a generous sprinkle of freshly ground Sichuan pepper to taste.
13:04
~1 min
1
Step 1
Cut the tofu into bite-sized pieces so it can stand up to the sauce's flavor. Keep the cut tofu soaked in water until just before use to preserve its flavor.
Firm tofu (momen tofu)
1 block (about 400g)
2
Step 2
Heat salad oil in a frying pan and fry the ground pork over medium-high to high heat. The key is to fry it thoroughly until the moisture is gone and the fat turns clear.
Ground pork
100g-150g
Salad oil
to taste
3
Step 3
Add sake, soy sauce, and tianmianjiang to the meat and mix well to make the meat sauce (zhajiang). Remove it and set aside in a bowl.
Sake
1 tablespoon
Soy sauce
1 1/2 tablespoons
Tianmianjiang (sweet bean sauce)
3 tablespoons
4
Step 4
Add a little more oil to the frying pan and slowly fry the doubanjiang, crushed douchi, and ichimi togarashi over low heat to bring out their aroma and color.
Salad oil
to taste
Doubanjiang (chili bean sauce)
to taste
Douchi (fermented black beans)
2 teaspoons
Ichimi togarashi (chili powder)
1/3 teaspoon
5
Step 5
Add water and return an appropriate amount of the meat sauce made earlier to create the base soup.
Water
150cc
6
Step 6
In a separate pot, bring water to a boil, add a pinch of salt, and parboil the tofu. Once the tofu is warmed through and jiggly, drain the water.
Firm tofu (momen tofu)
1 block (about 400g)
Salt
a pinch
Water-dissolved potato starch
3 tablespoons
7
Step 7
Add the parboiled tofu to the base soup and adjust the flavor with sake and soy sauce.
Firm tofu (momen tofu)
1 block (about 400g)
Sake
1 tablespoon
Soy sauce
1 1/2 tablespoons
8
Step 8
Add the finely chopped green onion and garlic leaves, if using.
Long green onion (finely chopped)
about 5cm
Garlic leaves
to taste
9
Step 9
Turn off the heat once, then add the water-dissolved potato starch a little at a time, gently stirring to thicken.
Chili oil
2 tablespoons
10
Step 10
Heat thoroughly over high heat to cook through the potato starch, then finish by adding chili oil for aroma and color.
Sichuan pepper (hua jiao)
to taste
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