Easy 15-Minute Mapo Tofu

Step 1

Cut tofu into small 1-inch cubes. Bring a pot of water to a boil and add a generous pinch of salt. Reduce the heat to a gentle simmer, add your tofu, and cook for 1 minute. Drain and set aside.

Step 2

Heat oil in a wok over medium heat. Add garlic, white parts of green onion, and dried chili and cook for 30 seconds or until fragrant. Add minced meat and cook for about 2 minutes while breaking up the meat with a spatula.

Step 3

Add doubanjiang and fry for another minute, stirring well to combine. Add chicken stock and season with oyster sauce, dark soy sauce, sugar, and ground sichuan pepper. Stir to combine and cook for 2 minutes.

Step 4

Add cornstarch slurry and stir continuously until thickened. Season with salt if needed, and carefully stir in your tofu. Remove from heat and add sesame oil to finish.

Step 5

Transfer to a bowl, sprinkle with reserved green onions, and serve immediately over a bowl of steamed rice. Enjoy!