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Tomato Mapo Tofu

Name: Tomato Mapo Tofu
Total time: 20 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 1 block Silken Tofu; 150g Ground Pork; 1/2 can Canned tomatoes; 1 clove Garlic; 1/2 tsp Doubanjiang; 1 tbsp Soy Sauce; 1 tsp Sugar; 2 tsp Potato Starch; 1 tsp Sesame Oil; 100ml Water

Main Dish

⏱ 20 min

👥 Serves 2

Difficulty ⭐

Mapo tofu simmered with canned tomatoes instead of doubanjiang — mildly spicy and tangy.

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📖 The Story Behind This Dish

A creative dish simmering Sichuan's mapo tofu with canned tomatoes, a familiar Italian ingredient. Using less doubanjiang lets the tomato's tang and savoriness shine, so it's easy to eat for those who don't like heat and for children. It's made with three things: tofu, ground meat, and canned tomatoes. Ingredients are kept to a minimum so it can be made with things you're likely to have at home.

🌆 Where it's eaten: At dinner with the kids, red tomato mapo tofu comes out on a big platter and is spooned generously over rice.

🥕 Ingredients (serves 2)

Silken Tofu 1 block
Ground Pork 150g
Canned tomatoes 1/2 can
Garlic 1 clove
Doubanjiang 1/2 tsp
Soy Sauce 1 tbsp
Sugar 1 tsp
Potato Starch 2 tsp
Sesame Oil 1 tsp
Water 100ml

👩‍🍳 Instructions

Cut the tofu into 2cm cubes.
Heat the sesame oil and minced garlic in a frying pan and stir-fry the ground pork.
Add the doubanjiang and stir-fry, then add the canned tomatoes, soy sauce, sugar, and water and bring to a boil.
Add the tofu and simmer 5 minutes.
Drizzle in the potato starch mixed with water to thicken.

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