Hey, hey everyone! Who loves Chinese food? If you ever step into an authentic Chinese restaurant (not Panda Express) one of the must-order dish is mapo-tofu (spicy beancurd tofu). The most important ingredient is the sauce and the tofu. The authentic mapo-tofu flavor should be spicy, hot, fresh, and aromatic.
Traditionally, soft tofu is used for this dish but we are trying something different today. In my opinion, one of the best way to eat tofu is fried. The contrast between the crispy texture outside and the pillow soft texture inside always gets me. In order to get it perfectly deep fried you will need a lot of oil. It's definitely not the healthiest option and it usually leave an oily mess on your cooking ware. However, there is another way to eat crispy tofu with no mess and low effort - waffle it! (You know this is coming)
How to make the perfect waffle tofu:
Use firm or extra firm tofu for the best result. Brush it with oil and waffle it. The result should be golden and crispy. Eat it alone with soy sauce or serve with mapo sauce.
To Make Mapo Sauce:
1/4 cup chicken broth
2 tablespoons chili bean paste
1 tablespoon soy sauce
1/2 lb ground pork
3 cloves garlic, minced
1 inch piece of ginger, minced
1 tablespoon cornstarch dissolved in 2 tablespoons water
1 teaspoon sesame oil
1/2 teaspoon sichuan peppercorn powder
2 green onions, sliced
Stir together broth, bean paste, and soy sauce. Set aside. Heat a bit of oil in a wok or large skillet over high heat. Add the pork and cook, breaking up into small pieces. When no longer pink, add the garlic and ginger and cook for 2 more minutes. Add broth mixture and bring to a simmer. Stir in the cornstarch mixture and bring to a boil, stirring occasionally, until thick and glossy, about a minute. Turn off the heat, and stir in the sesame oil and Sichuan peppercorn powder. Serve over the tofu waffles and sprinkle with green onions.