Mapo Curry Tofu (麻婆カレー豆腐️)
This is a traditional Japanese style mapo tofu recipe – but with a twist! I’ve added curry powder for a playful, unexpected pop of flavor to this already tasty dish.
- Author: Caroline Phelps
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 4 1x
- Category: Curry
- Method: Stove top
- Cuisine: Japanese
- 2 cups water
- 3 tablespoons low sodium soy sauce
- 1 tablespoon shaoxing wine or dry sherry
- 1 1/2 tablespoon oyster sauce
- 2 teaspoons sugar
- 1 teaspoon granulated chicken or vegetable stock
- 1 1/2 tablespoon potato starch or cornstarch
Mapo curry tofu
- 1 tablespoon sesame oil
- 5 ounces ground pork, finely chopped mushrooms or vegan ground meat
- 1 thumb size piece fresh ginger, peeled and minced
- 3 garlic cloves, minced
- 2 tablespoons curry powder
- 1 block silken tofu (14oz), drained
- 3 scallions, finely chopped (optional)
- 1 teaspoon ground Szechuan peppercorns (optional)
- Mix the ingredients for the sauce in a bowl and whisk until the potato starch has dissolved.
- In a wok or large deep pan over medium high heat, add sesame oil and ground pork, and cook for 4-5 minutes or until the ground pork is fully cooked.
- Add ginger and garlic and season with salt and pepper. Stir and cook for 1 minute.
- Add the sauce and bring to a boil.
- When the soup thickens, add the curry powder and tofu cubes. Gently stir so as not to break the tofu.
- Turn the heat off, transfer the mapo tofu to a serving bowl and top with scallions and a sprinkle of Szechuan peppercorns.
- Serve with short grain Japanese rice. I use Tamanishiki.
Store the leftovers in the fridge, in an airtight container. It will keep for 2-3 days.
If the consistency gets too watery, warm the leftovers in a pot and stir in 1 tablespoon of cornstarch mixed with 2 tablespoons water to get the gooeyness back.
Keywords: mabo doufu, main, bean curd,