I love Mapo tofu but I’m aware that there are so many variations of it so I’m gonna try as much as a I can. Today, I tried the one with mushrooms, aptly called Mapo Tofu with Mushrooms.
Guess what? It tasted kinda nice. However, on flavors, it’s really the spicy bean paste that carried it. If you’re busy and don’t have much time to cook, this dish is a good choice. You just need a can of sliced mushrooms, ground pork and tofu, the rest of ingredients you usually have in your kitchen. I had this for brunch today and enjoyed it!
Mapo Tofu with Mushrooms
- 2 Tbsp olive oil
- 1.5 Tbsp minced ginger
- 1 Tbsp minced garlic
- 180 Grams ground pork
- 115 Grams sliced mushrooms
- 2 Tbsp spicy bean sauce
- 250 Ml water
- 1 Pack firm tofu chopped to cubes
- 1 Tsp sesame oil
- 1/4 Tsp brown sugar
- 2 Stalks spring onions chopped
- 1 Tbsp corn starch
- 1 Tbsp water
In a wok, heat oil over medium heat.
Add minced ginger and garlic and sauté for 3 minutes.
Add ground pork and cook until color turns light brown. Break down pork into pieces
Add sliced mushrooms and spicy bean sauce. Stir into the rest of the ingredients.
Add water and stir again. Bring them into a boil.
Add cornstarch mixture and stir until sauce is slightly thick.
Add tofu and gently stir into the sauce.
Add sesame oil, sugar and spring onions. Stir again and simmer for 5 minutes.
Serve and enjoy!
Inspired by Share Food SG.