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Quick Mapo Tofu Stir-Fry - Image 1

Quick Mapo Tofu Stir-Fry

Asian cuisineChinese cuisineSichuan cuisine
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Quick Mapo Tofu Stir-Fry

Mapo Tofu

  1. Stews & Curries

Prep: 10 min • Cook: 15 min. A weeknight-friendly Mapo Tofu stir-fry that cuts down on cook time without sacrificing flavor. Perfect for busy evenings, it delivers the beloved spicy and aromatic notes of Sichuan cuisine.

Preparation time
10 min
Cooking time
15 min
Total time
25 min
Units:
Scale:

Ingredients

  • 1lb firm tofu(cut into 1-inch cubes)
  • 8oz ground chicken(or ground pork)
  • 2 tbsp doubanjiang(spicy fermented bean paste)
  • 4 pcs garlic(minced)
  • 1 tbsp ginger(minced)
  • 1 tbsp soy sauce
  • 1 tsp chili oil(optional, for extra heat)
  • 1 tsp sesame oil
  • 1 tbsp vegetable oil
  • 2 pcs scallions(chopped, for garnish)

Instructions

Prepare Tofu & Aromatics

  1. Gently drain the firm tofu and cut it into 1-inch cubes. Mince the garlic and ginger.

Stir-Fry

  1. Heat vegetable oil in a wok or large skillet over medium-high heat. Add the ground chicken and cook, breaking it up, until browned. Remove chicken and set aside.
  2. Add minced garlic and ginger to the wok and stir-fry for about 30 seconds until fragrant.
  3. Stir in the doubanjiang and cook for another minute until the oil turns red and aromatic.
  4. Return the cooked chicken to the wok. Add the tofu cubes, soy sauce, and chili oil (if using). Gently stir to combine, being careful not to break the tofu.
  5. Simmer for 3-5 minutes, allowing the flavors to meld and the sauce to slightly thicken. Add a splash of water or chicken broth if it becomes too dry.
  6. Stir in the sesame oil.

Serve

  1. Transfer the Mapo Tofu to a serving dish. Garnish with chopped scallions.

Nutrition

Nutrition information is not calculated yet

Tips

  • For firmer tofu, you can lightly press it before cubing to remove excess moisture.
  • Be gentle when stirring the tofu to prevent it from crumbling into pieces.
  • Serve hot over steamed white or brown rice for a complete meal.

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