Quick Mapo Tofu (Using Packaged Sauce)
Classic Chinese mapo tofu combines tender tofu and ground meat in a bold, savory sauce. Using packaged sauce gets this version on the table in just 20 minutes, with a few simple additions that add tons of fresh flavor.
Ingredients
- 5 oz mapo tofu sauce see notes!
- 1 14-16 oz block soft tofu or silken tofu
- 8 oz ground pork I use 80/20 ratio pork or beef
- 1 tablespoon neutral oil I use avocado oil
- 1 medium yellow or white onion diced
Optional Additions:
- 3 green onions greens sliced thin, for topping
- 1 tablespoon freshly minced garlic
- 1 tablespoon ginger paste or freshly minced ginger
- 1 teaspoon toasted sesame oil
- ¼ teaspoon MSG
Instructions
- Heat the neutral oil in a large skillet or wok over medium heat. Once hot, add the onions and cook, stirring frequently, until soft and translucent, about 5 minutes.
- While the onions cook, open and drain your tofu. Slice the tofu block into 1 inch cubes and set aside.
- Add the ground meat to the pan with the onions and continue to cook, breaking the meat up and mixing frequently until cooked through, about 4 more minutes.
- Add the garlic and ginger and cook for another minute until fragrant, then add the packaged sauce. Mix until the sauce is evenly distributed and comes to a gentle simmer. Add a splash of water as needed if the sauce is too thick (I usually add 2 to 4 tbsp).
- Gently fold the tofu into the sauce rather than stirring aggressively. Soft tofu breaks apart easily, and gentle folding helps keep the cubes intact. Let simmer on medium-low for ~3 minutes, tossing occasionally, until the tofu is warmed through.
- Remove from heat and stir in the sesame oil and MSG now if using. Serve immediately alongside white rice (I use jasmine), and top with the thinly sliced green onion.
Notes
Mapo Tofu Sauce: I prefer to prepare this recipe with 2X 2.5 oz Lee Kum Kee brand Mabo Tofu sauce packets. My favorite preparation is to mix 1 packet of the Medium Hot and one packet of the Sichuan Style Hot, but 2X of either packet also works great. The Sichuan Style packet has a lot of numbing heat from the Sichuan peppercorns.
I have also tested this recipe with the House Foods brand 5.29 oz Mabo Tofu Sauce packet. That packet also works well with this recipe, but I think it is nowhere near as good as the Lee Kum Kee sauce.
Tofu: This recipe is best when prepared with either soft or silken tofu. Soft tofu will hold its shape a little bit more than silken, so choose based on the texture you prefer. In a pinch, you can use a firmer tofu in this recipe, but it won't be quite like the traditional dish.
Ground Meat: I prepare this recipe with either ground pork (traditional) or ground beef. For either option, I look for an 80-20 fat ratio, which is important because the meat will not be drained.
MSG: I recommend adding a pinch of MSG to improve the savoriness of the sauce. MSG is a great flavor enhancer, and doesn't deserve the bad reputation it acquired.
Nutrition
Serving: 0.25 bstchCalories: 315kcalProtein: 18g
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