Stir-Fry

Mapo Tofu with Peanuts

Home-style Chinese recipe: Mapo Tofu with Peanuts.

Total
Thirty Minutes
Mapo Tofu with Peanuts finished dish
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Why You'll Love This Recipe

  • Fry the tofu in hot oil until it turns slightly golden to maintain its shape and enhance flavor.If you prefer not to fry the tofu, blanching is an alternative option.For frying peanuts, heat oil to seven parts hot, add peanuts and stir with a strainer. Once they turn light brown, remove them from the oil and let cool for crispy texture.
  • Difficulty: Average
  • Flavor: Mildly Spicy

Ingredients

  • As needed Tofu
  • As needed Peanuts

Step-by-Step Instructions

  1. Step 1

    Fry peanuts until golden and crispy, then let them cool before peeling. Chop ginger into fine pieces and slice green onions.

    Mapo Tofu with Peanuts step 1: Fry peanuts until golden and crispy, then let them cool before peeling. Chop gin

  2. Step 2

    In a small bowl, add one tablespoon of soy sauce.

    Mapo Tofu with Peanuts step 2: In a small bowl, add one tablespoon of soy sauce.

  3. Step 3

    Add one tablespoon of cooking wine.

    Mapo Tofu with Peanuts step 3: Add one tablespoon of cooking wine.

  4. Step 4

    Add half a tablespoon of rice vinegar.

    Mapo Tofu with Peanuts step 4: Add half a tablespoon of rice vinegar.

  5. Step 5

    Add half a tablespoon of sesame oil.

    Mapo Tofu with Peanuts step 5: Add half a tablespoon of sesame oil.

  6. Step 6

    Season with salt to taste.

    Mapo Tofu with Peanuts step 6: Season with salt to taste.

  7. Step 7

    Add one tablespoon of sugar and a little water to make the sauce, then set aside.

    Mapo Tofu with Peanuts step 7: Add one tablespoon of sugar and a little water to make the sauce, then set aside

  8. Step 8

    Cut tofu into small cubes, about 1 cm in size.

    Mapo Tofu with Peanuts step 8: Cut tofu into small cubes, about 1 cm in size.

  9. Step 9

    Heat oil until it reaches seven parts hot, then add the tofu cubes and stir-fry over low heat.

    Mapo Tofu with Peanuts step 9: Heat oil until it reaches seven parts hot, then add the tofu cubes and stir-fry

  10. Step 10

    Once the tofu turns slightly golden, remove it and set aside to drain excess oil.

    Mapo Tofu with Peanuts step 10: Once the tofu turns slightly golden, remove it and set aside to drain excess oil

  11. Step 11

    In the same pot, leave a little oil and add Sichuan peppercorns to infuse flavor. Remove the peppercorns.

    Mapo Tofu with Peanuts step 11: In the same pot, leave a little oil and add Sichuan peppercorns to infuse flavor

  12. Step 12

    Add one tablespoon of Sichuan chili bean paste and stir-fry until fragrant.

    Mapo Tofu with Peanuts step 12: Add one tablespoon of Sichuan chili bean paste and stir-fry until fragrant.

  13. Step 13

    Add the ginger and green onions, stir-fry until fragrant.

    Mapo Tofu with Peanuts step 13: Add the ginger and green onions, stir-fry until fragrant.

  14. Step 14

    Pour in the prepared sauce and stir well.

    Mapo Tofu with Peanuts step 14: Pour in the prepared sauce and stir well.

  15. Step 15

    Add the drained tofu cubes and stir-fry until well combined. Add the peeled roasted peanuts, mix thoroughly, then thicken with a little cornstarch slurry and serve.

    Mapo Tofu with Peanuts step 15: Add the drained tofu cubes and stir-fry until well combined. Add the peeled roas

Cooking Tips

  • Fry the tofu in hot oil until it turns slightly golden to maintain its shape and enhance flavor.If you prefer not to fry the tofu, blanching is an alternative option.For frying peanuts, heat oil to seven parts hot, add peanuts and stir with a strainer. Once they turn light brown, remove them from the oil and let cool for crispy texture.
  • Difficulty: Average
  • Flavor: Mildly Spicy

Recipe Card

Home-style Chinese recipe: Mapo Tofu with Peanuts.

Ingredients

  • As needed Tofu
  • As needed Peanuts

Method

  1. Fry peanuts until golden and crispy, then let them cool before peeling. Chop ginger into fine pieces and slice green onions.
  2. In a small bowl, add one tablespoon of soy sauce.
  3. Add one tablespoon of cooking wine.
  4. Add half a tablespoon of rice vinegar.
  5. Add half a tablespoon of sesame oil.
  6. Season with salt to taste.
  7. Add one tablespoon of sugar and a little water to make the sauce, then set aside.
  8. Cut tofu into small cubes, about 1 cm in size.
  9. Heat oil until it reaches seven parts hot, then add the tofu cubes and stir-fry over low heat.
  10. Once the tofu turns slightly golden, remove it and set aside to drain excess oil.
  11. In the same pot, leave a little oil and add Sichuan peppercorns to infuse flavor. Remove the peppercorns.
  12. Add one tablespoon of Sichuan chili bean paste and stir-fry until fragrant.
  13. Add the ginger and green onions, stir-fry until fragrant.
  14. Pour in the prepared sauce and stir well.
  15. Add the drained tofu cubes and stir-fry until well combined. Add the peeled roasted peanuts, mix thoroughly, then thicken with a little cornstarch slurry and serve.

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