Both my son and husband love to eat silken tofu. When one of them has sore throat, I always serve dishes with silken tofu as the main ingredient because it is soft and easy to swallow. The easiest way to cook silken tofu is to make tofu soup (I just need to add silken tofu, celery, fried shallot, salt, and sugar to my homemade chicken broth, and voila………….a delicious dish is ready within minutes).
Mapo tofu is a popular Chinese dish from Sichuan, and as far as I know, the dishes from Sichuan are usually very spicy, and so does the original version of Mapo Tofu or Mapo Doufu. I never cooked mapo tofu before until I found out that there is a non spicy version of this dish.
To be honest, that it the reason why I don’t really like this non spicy version of mapo tofu, it is because I can’t eat non spicy food. For me, it is better to eat this dish in original version……………the very spicy version will always be my favorite………….. but this dish is suitable especially for children who can’t eat spicy food. It uses ketchup too which most children will like.
My husband who can’t also eat spicy food (that is why I usually cook twice, for me who like spicy food and for the other family members who dislike anything spicy), likes this dish so much. In fact, it is one of his home cooked favorite dish. He can eat 2 to 3 servings every time I cook this dish. I usually made double the recipe, and both my son and husband can finish the dish by themselves……………so yes, it is that yummy…………..
Take some of the cooked dish and mix either with chili oil or chili bean sauce (available in the supermarket) or both and you’ll get a spicy version of mapo tofu.
*This recipe is for 2 servings*
- 1 packet of silken tofu (300 gr), cut in cubes (1 x 1 x 1 cm)
- 50 gr chicken or pork (the original version uses pork), minced or cut in small sizes
- 1/2 thumb of ginger, thinly slices in round shapes
- 1/4 large onion, cut vertically until it comes apart in layers
- 2 garlic, minced
- 2 shiitake mushroom, cut in bite-sized
- 10 spring onions, minced
- 1 tbsp tomato sauce
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1/2 tsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
- a pinch of salt
- 1 tbsp cooking oil
- 2oo ml chicken broth
- 1 tbsp corn starch to thicken the sauce, add 2 to 3 tbsp of water and stir until there are no lumps
- Combine tomato sauce, soy sauce, oyster sauce, fish sauce, sugar, salt, and sesame oil in a small bowl. Mix well and set aside
- Heat 2 tbsp of cooking oil in a pan. Add ginger and fry until aromatic
- Add large onion and stir fry until fragrant or half cooked, then add garlic and half portion of minced spring onion and keep stirring until also fragrant
- Add mushroom, stir for about 1 minute
- Add chicken, stir fry until the color change into white
- Pour the sauce from the bowl to the pan, mix with the chicken and mushroom
- Add silken tofu and mix well with the sauce
- Pour chicken broth, and cook until the chicken has cooked through
- Add the corn starch, quickly stir and wait until the sauce boils
- Add spring onion, mix well with the other ingredients, then turn off the heat
- Serve hot as the thick sauce will not taste good and too sticky once it gets cold