How to Prepare Perfect Spicy Mapo Tofu (Healthier Version)

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We hope you got benefit from reading it, now let’s go back to spicy mapo tofu (healthier version) recipe. You can have spicy mapo tofu (healthier version) using 23 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to prepare Spicy Mapo Tofu (Healthier Version):

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

Steps to make Spicy Mapo Tofu (Healthier Version):

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.

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