Mapo Tofu with Shrimp
Try this easy local style shrimp Mapo Tofu recipe. A delicious light shrimp flavor with a mild mapo sauce. If you can’t find dried shrimp, just adjust ground pork to half pound instead. Add extra chili garlic sauce for a spicier taste. Enjoy!
- Tofu Mixture:
- 1 (20-ounce) block firm tofu
- ⅛ cup dried shrimp, soaked and drained
- ¼ pound ground pork
- 2 tablespoons oil
- ¾ cup chicken broth
- Mapo Sauce:
- 1 tablespoon chili garlic sauce
- 1 teaspoon rice wine vinegar
- 2 teaspoons sugar
- 2 teaspoons oyster sauce
- 2 tablespoons soy sauce
- ½ teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- Garnish: 1 to 2 stalks green onion, chopped
- Remove tofu from container and place on plate covered with a paper towel. Cut into 1-inch cubes. Let drain on paper towel.
- Heat oil and saute drained shrimp and ground pork. Cook until slightly browned, breaking up ground pork into small pieces. Add chicken broth and bring to a boil. Cover and let simmer for about 5 minutes.
- In a small bowl, combine mapo sauce ingredients. Mix until cornstarch and sugar are dissolved. Set aside.
- Add tofu cubes to pork mixture. Gently mix tofu until heated through. (If using soft or medium tofu, add mapo sauce first and thicken, then fold in tofu.
- Turn heat to medium high and add mapo sauce to center of pan. Slowly stirring mixture together until thickened.
- Garnish with green onions.
Here’s a more traditional way to make mapo tofu. Enjoy!