Mapo tofu is an authentic Chinese dish that’s made with a pork sauce and tofu. It usually has a little heat to the dish but that can be adjusted to preference. This crispy mapo tofu is a spin on the classic dish and adds a few more textural elements and uses ingredients that are easy to find. My family thought this dish was delicious!
I tried mapo tofu at a restaurant a few weeks ago at the suggestion of my brother. He asked the chef to fry the tofu before adding it to the dish and the chef didn’t understand his request so we got an over cooked tofu in a semi-flavorful sauce. I wasn’t totally satisfied at calling that my mapo tofu experience so I researched the traditional Chinese dish and what flavors make it delicious.
I was intrigued by my research and wanted to make this dish at home. I also wanted to incorporate a fried texture to the tofu so you get a slight crunch on the outside that gets coated in the sauce and then when you bite into it the slightly creaminess and soft texture from the tofu hits you. The result was a delicious combination and a new family favorite.
What you need to make crispy mapo tofu:
serves 4 people
- 16 ounces – firm tofu – diced into bite size chunks
- 1 egg
- 1/2 cup cornstarch
- Oil for shallow pan frying
- 1/4 cup Anaheim chili peppers – finely diced
- 1 tablespoon ginger – minced
- 1 tablespoon garlic – minced
- 1/4 cup green onions – sliced thinly, more for garnish
- 1/2 pound mild ground pork sausage
- 1 tablespoon black sesame oil – regular sesame oil will work too.
- 3 tablespoons red miso paste
- 2 cups water
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper – you can use ground szechuan peppercorns if you have them for a more tradition taste
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon sriracha
- 1-3 teaspoons red pepper flakes – depending on heat preference
Instructions
- Dice the tofu into bite sized chunks.
- Add egg to a bowl and whisk it.
- Dip the tofu in the egg and coat each piece.
- Add corn starch to another bowl and add the tofu chunks to that mixture and coat the pieces.
- Add enough oil to a pan so you can shallow fry your tofu. No need to make it super deep.
- In a heavy bottomed pan, add and heat oil to around 350 F.. (I add a popcorn kernel to my oil and when it pops it should be ready, I have however had kernels not pop so it’s not a fool proof method, a cooking thermometer is the best for accurate temperatures.}
- You can add one piece of tofu first to see if the oil is ready and adjust temperatures up or down from there.
- Fry the tofu until the outsides are lightly golden and crispy.
- When they are done, place them on a paper towel lined plate and set aside.
- In a large pan or wok, add your Anaheim chili peppers, ginger, garlic, green onions, pork sausage and black sesame oil.
- Saute over medium high heat until the sausage is cooked through and the vegetables are softened.
- In a bowl, mix together red miso paste, water, cornstarch, black pepper, soy sauce, salt, sugar, sriracha and red pepper flakes.
- Add to stir fried pork and vegetables.
- Bring mixture to boil and stir until mixture thickens slightly.
- Reduce to a simmer and add crispy tofu, Gently stir until tofu is coated.
- Serve over rice, noodles, or steamed vegetables.
- Add sliced green onions or sesame seeds as garnish.
Want some other take out fake out recipes check these out:
- Kung Pao Chicken RECIPE HERE
- Shrimp and Zucchini Stir Fry RECIPE HERE
- Mandarin chicken RECIPE HERE
- Stir Fry Cabbage RECIPE HERE
- Air Fryer Egg Rolls RECIPE HERE
- Honey Pecan Shrimp RECIPE HERE
Crispy Mapo Tofu
A crispy version of the classic mapo tofu with a flavorful sauce.
Servings 4 people
Ingredients
- 16 ounces – firm tofu – diced into bite size chunks
- 1 egg
- 1/2 cup cornstarch
- Oil for shallow pan frying
- 1/4 cup Anaheim chili peppers – finely diced
- 1 tablespoon ginger – minced
- 1 tablespoon garlic – minced
- 1/4 cup green onions – sliced thinly more for garnish
- 1/2 pound mild ground pork sausage
- 1 tablespoon black sesame oil – regular sesame oil will work too.
- 3 tablespoons red miso paste
- 2 cups water
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper – you can use ground szechuan peppercorns if you have them for a more tradition taste
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon sriracha
- 1-3 teaspoons red pepper flakes – depending on heat preference
Instructions
- Dice the tofu into bite sized chunks.
- Add egg to a bowl and whisk it.
- Dip the tofu in the egg and coat each piece.
- Add corn starch to another bowl and add the tofu chunks to that mixture and coat the pieces.
- Add enough oil to a pan so you can shallow fry your tofu. No need to make it super deep.
- In a heavy bottomed pan, add and heat oil to around 350 F.. (I add a popcorn kernel to my oil and when it pops it should be ready, I have however had kernels not pop so it’s not a fool proof method, a cooking thermometer is the best for accurate temperatures.}
- You can add one piece of tofu first to see if the oil is ready and adjust temperatures up or down from there.
- Fry the tofu until the outsides are lightly golden and crispy.
- When they are done, place them on a paper towel lined plate and set aside.
- In a large pan or wok, add your Anaheim chili peppers, ginger, garlic, green onions, pork sausage and black sesame oil.
- Saute over medium high heat until the sausage is cooked through and the vegetables are softened.
- In a bowl, mix together red miso paste, water, cornstarch, black pepper, soy sauce, salt, sugar, sriracha and red pepper flakes.
- Add to stir fried pork and vegetables.
- Bring mixture to boil and stir until mixture thickens slightly.
- Reduce to a simmer and add crispy tofu, Gently stir until tofu is coated.
- Serve over rice, noodles, or steamed vegetables.
- Add sliced green onions or sesame seeds as garnish.