How to Cook Yummy Spicy Mapo Tofu (Healthier Version)

Spicy Mapo Tofu (Healthier Version). Great recipe for Spicy Mapo Tofu (Healthier Version). Authentic Sichuan mapo tofu from the restaurant is always tasty but full of bad oils and leaves you feeling bloated. This is my healthier version with all of the taste but made with organic tofu and good fats.

Authentic Sichuan mapo tofu from the restaurant is always tasty but full of bad oils and leaves you feeling bloated. This is my healthier version with all of the taste but made with organic tofu and good fats. You can make the recipe vegetarian by taking out the pork and oyster sauce and substitu. You can cook Spicy Mapo Tofu (Healthier Version) using 23 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Spicy Mapo Tofu (Healthier Version)

1. It's 1 piece of soft silken organic tofu (package).
2. Prepare 3 piece of green onion.
3. Prepare 1 head of garlic.
4. It's 1 piece of ginger freshly peeled (size of thumb ).
5. It's 1 lb of ground pork.
6. Prepare 2 of star anise.
7. It's 1 of salt.
8. Prepare 1 of black pepper or white pepper.
9. It's 1 tbsp of oyster sauce.
10. Prepare 1 tbsp of hoisin sauce.
11. It's 1 tbsp of garlic chili sauce.
12. Prepare 1 tbsp of sirracha.
13. Prepare 1/2 cup of shaoxing rice wine.
14. Prepare 1/2 can of chicken stock.
15. It's 2 tbsp of avocado oil.
16. It's 1 tsp of cayenne pepper powder.
17. It's 1 tsp of chili powder.
18. Prepare 1 tbsp of crushed red pepper.
19. Prepare 1 tbsp of dark soy sauce.
20. It's 1 bunch of cilantro chopped discard stem.
21. It's 1 tbsp of cornstarch mixed in 2 tablespoons cold water.
22. Prepare 10 piece of dry red chilis.
23. It's 3 cup of white rice.

It is a dish made with tofu and mince meat. It is a Chinese dish but what i cook is my own version. Some kids may like it but i am sure other kids don't love spicy. A spicy hot version of vegetarian mapo tofu served with spicy stir-fried swiss chard.

Spicy Mapo Tofu (Healthier Version) step by step

1. Finely chop green onion, peeled garlic and peeled ginger. Set aside..
2. Combine ground pork, salt and pepper to taste,cayenne, chili powder and pour in Shao xing rice wine, dark soy sauce and set aside to marinate for 10 min.
3. In a hot wok, pour in avocado oil. Sautee green onion, garlic and ginger until aromatic. Be careful not to brown the garlic.
4. Add in ground pork mixture and brown..
5. When pork is cooked, add in star anise, crushed red pepper, dry red chilis, oyster sauce, hoisin, chili garlic sauce, sirracha, and chicken broth. Let everything combine and bring to a boil..
6. Cut tofu into 1/2 inch cubes and add to pork mixture. Let boil for 5 min. Taste it to see if more salt needed.
7. Add cornstarch slurry to mixture. Let boil for 1 min. Remove from heat, pour into casserole dish and top with freshly chopped cilantro.
8. Make steamed rice on the side. And serve together.

Delicious over a bed of rice. We've been living in this same apartment for coming on two years and I am still not satisfied with the Chinese takeout options in our neighborhood. The Japanese version of this famous Sichuan spicy dish (Mapo Tofu/Mapo Doufu) is made with readily available ingredients and it is a lot less oily but is still an incredible flavour explosion in a bowl - I want the sauce on tap! Faster than phoning for take-out and far better, my little sister's version of the Chinese classic 'Mapo Dofu' is the stuff of obsession. Ground pork is broken up and fried until crispy, then simmered with pillowy soft squares of tofu in a thick, spicy and sweet sauce fragrant with garlic and ginger served over hot rice.