Mapo tofu (麻婆豆腐,ma po dou fu) is one of the most popular classic Sichuan dishes. It has a spicy, pungent, and appetizing flavor that goes perfectly with steamed rice.
This recipe is adapted from the original dish that contains meat, but I would say it’s even richer and tastier this way!
Many would argue the dish is more suited for the colder months, because of its spicy flavor, but spicy foods protect you from stomach infections during the summer, so I would say it’s an exceptionally delicious, satisfying meal any time of the year.
Combine the cooking sauce ingredients in a bowl and set aside.
Mix the soaked textured soy protein with sherry, 2 tsp soy sauce and hoisin sauce. Set aside.
Heat a large wok or heavy skillet over high heat. When it’s hot, add the oil. When the oil is hot, add the garlic and ginger and stir-fry briefly. Add the textured soy protein mixture and stir-fry for 2 minutes. Add the tofu and cooking sauce and simmer for 3 minutes.
Add the green onions and the cornstarch mixture and stir over high heat until thick and bubbly. Serve immediately.
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