Raymon Kim's Mapo Tofu
Sautéing doubanjiang in oil to enhance its richness and depth, this ultra-fast mapo tofu captures the authentic spicy aroma of huajiao, delivering a bold and aromatic dish.
Ingredients needed 2 servings
Recipe
Cooking tips
- Pre-boiling tofu in salted water prevents crumbling and removes excess moisture, ensuring the sauce doesn’t become too diluted.
- Sautéing doubanjiang thoroughly in oil eliminates the raw beaniness and greatly improves its rich, nutty aroma.
- After adding the starch slurry, do not taste the dish before turning off the heat—amylase in saliva can break down the starch quickly.
Recommended for
- People who want to make a faster and tastier homemade mapo tofu than delivery versions.
- Those who love authentic Chinese-style dishes with the distinctive numbing aroma of huajiao.
- Anyone seeking a great side dish or appetizer to enjoy with baijiu or cold beer.
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