Description
The classic Mapo Tofu made vegetarian with rich doubanjiang sauce. Absolutely irresistible over rice.
Ingredients
- Soft tofu (300g)
- Doubanjiang (1 tbsp)
- Garlic (3 cloves)
- Ginger (1 slice)
- Scallion (2 stalks)
- Light soy sauce (1 tbsp)
- Cornstarch (1 tsp)
- Oil (2 tbsp)
Instructions
- Cut tofu into 2cm cubes, gently blanch in salted water for 2 minutes.
- Mince garlic, ginger and slice scallions.
- Heat oil, stir-fry doubanjiang until the oil turns red.
- Add garlic and ginger, stir briefly.
- Add tofu cubes carefully, pour in soy sauce.
- Simmer for 3 minutes until sauce thickens. Scatter scallions and serve.
Tips
For a vegetarian version, omit the meat — the dish is just as flavorful with extra doubanjiang.
This recipe was originally published on Xiachufang (下厨房) and adapted for English-speaking home cooks.
