Taiwanese Style Mapo Tofu
It's not too spicy, it goes well with rice! Taiwan's "mother's taste" with hidden flavors of sugar and soy sauce cream
Description
Taiwanese evolution of Sichuan Mapo Tofu. Less numbing than the original, adding sugar and thick soy for a 'sweet/salty' finish. Features a mild taste kids can eat.
Restaurants serving Taiwanese Style Mapo Tofu
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Tofu
- Minced pork
- Doubanjiang
- Thick soy sauce
- Sugar
- Scallions
Instructions
- [Authentic Recipe]
- Cube tofu small.
- Heat oil in a wok, fry minced pork until crumbly.
- Add garlic, ginger, and scallions; toss in Taiwanese doubanjiang for aroma.
- Add water, soy, and the secret 'sugar' (or thick soy), bringing to a boil.
- Add tofu, simmer gently for a few mins.
- Thicken with starch slurry and drizzle sesame oil to finish.
Learn more Spice, substitutes, tips
Key spices
Doubanjiang richness and sesame oil aroma
Substitutes at Japanese supermarkets
(Close to Mapo Tofu made in Japanese homes)
Pairing
White Rice、Taiwan Beer
Trivia
[For Families] A staple of Taiwanese home cooking. Also extremely popular as a bento side. While close to Japanese Mapo Tofu, the 'sweetness' of Taiwanese doubanjiang creates a comforting, nostalgic taste.
Eating tips & etiquette
[Unique Eating] At a Taiwanese buffet (Zizhu Can), scoop a ladle of Mapo Tofu over rice to eat it boldly as a rice bowl!
Allergen
Soy, Pork, Wheat