Mapo Thick Fried Tofu (Atsuage)
By using thick fried tofu (atsuage) instead of regular tofu, you can easily make this Mapo dish without needing to drain excess water, and it won't break apart during cooking. Pan-searing the tofu for a savory crust and coating it in a rich sauce packed with minced pork and aromatics makes this a satisfying and budget-friendly dish that pairs perfectly with rice.
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🍳 Cooking Flow
Finely chop the aromatic vegetables and cut the thick fried tofu; prepare the sauce mixture and the water-diluted potato starch separately. → Brown the surfaces of the thick fried tofu in a frying pan and remove them once. → Sauté ginger, garlic, minced pork, long green onion, and doubanjiang in order to bring out the aromatics. → Return the tofu to the pan, add the sauce mixture, and simmer over low-medium heat for 3 minutes. → Turn off the heat, stir in the water-diluted potato starch, then bring back to a simmer for 1 minute to thicken.
Cooking Steps
Brief Cooking Order
Finely chop the aromatic vegetables and cut the thick fried tofu; prepare the sauce mixture and the water-diluted potato starch separately. → Brown the surfaces of the thick fried tofu in a frying pan and remove them once. → Sauté ginger, garlic, minced pork, long green onion, and doubanjiang in order to bring out the aromatics. → Return the tofu to the pan, add the sauce mixture, and simmer over low-medium heat for 3 minutes. → Turn off the heat, stir in the water-diluted potato starch, then bring back to a simmer for 1 minute to thicken.
Introduction
By using thick fried tofu (atsuage) instead of regular tofu, you can easily make this Mapo dish without needing to drain excess water, and it won't break apart during cooking. Pan-searing the tofu for a savory crust and coating it in a rich sauce packed with minced pork and aromatics makes this a satisfying and budget-friendly dish that pairs perfectly with rice.
Step 1
Finely chop the long green onion, peel and finely chop the ginger. Cut the garlic in half vertically, remove the core, then finely mince.
Step 2
Gently pat the surface of the thick fried tofu with a paper towel to remove excess oil, then cut into bite-sized pieces.
Step 3
In a bowl, mix the miso, soy sauce, chicken bouillon powder, and sugar until smooth to ensure there are no lumps, then add water and stir well to create the sauce mixture.
Step 4
Lightly coat a frying pan with 1 teaspoon of sesame oil and heat over medium heat. Add the thick fried tofu and sear for 2–3 minutes, turning occasionally until golden brown, then remove. While cooking, mix 4 teaspoons of water and 2 teaspoons of potato starch to make the slurry.
Step 5
In the same pan, add the remaining 1 teaspoon of sesame oil, sauté the ginger and garlic until fragrant, then add the ground pork and stir-fry.
Ingredients List
Important Notes
💡 Searing the thick fried tofu first enhances its savory flavor and significantly improves the overall taste of the finished dish.
⚠️ The core of the garlic can cause bitterness and burn easily, so be sure to remove it before mincing.
💡 You can substitute fresh ginger and garlic with 1/2 teaspoon each of store-bought grated paste.
🔥 Sautéing the doubanjiang with the ingredients boosts the umami and depth. If you don't like spicy food or are serving children, you can omit it.
⚠️ To prevent clumping when adding the water-diluted potato starch, always turn off the heat first, wait for the bubbling to subside, and stir quickly. Then, cook for another minute to remove any raw starchy taste, which keeps the sauce silky smooth.
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