Recipe - Mapo Tofu Puffs with Divine Chilli Crisps｜食譜 - 麻婆豆腐卜配勁正辣脆

Recipe - Mapo Tofu Puffs with Divine Chilli Crisps｜食譜 - 麻婆豆腐卜配勁正辣脆

Step 4 - Finished dish

麻婆豆腐卜配勁正辣脆

一鑊搞掂，香辣惹味，平日晚餐最啱！

份量：4–6個成人份量嘅餐盒 ｜ 時間：約30分鐘

Meal prep下個禮拜嘅午餐餐盒時如果想食麻婆豆腐但又擔心豆腐唔可以擺太多日，用豆卜除咗冇豆腐咁容易變壞，而且可以吸哂啲汁，非常好味。

除咗豆瓣醬之外，亦可以用我哋嘅勁正辣脆做麻婆豆腐，我哋嘅勁正辣脆有青紅花椒喺裡面，所以有正宗麻婆豆腐嘅麻辣風味，撈飯撈麵啱晒（生酮飲食朋友試吓撈椰菜花飯，一樣咁正）。

材料

肉類及香料

  • 免治豬肉 600g
  • 大洋蔥 1個，切粗粒
  • 蒜頭 4–5瓣，剁蓉
  • 薑絲少許（可省略）
  • 蔥花（可省略，裝飾用）

主料

  • 日式油揚げ（豆腐卜）2包 — 普通豆腐卜亦可

調味料

  • 勁正辣脆 2–3湯匙（按個人口味調整）
  • 魚露 1.5湯匙
  • 生抽 1湯匙
  • 蠔油 2湯匙
  • 紹興酒 2湯匙
  • 清水 100–150ml

做法

第一步 — 炒免治豬肉
鑊燒熱落少少油，放入豬絞肉，唔好即刻撥散，等表面微微焦香再炒。

第二步 — 加洋蔥蒜蓉
落洋蔥、薑絲同蒜蓉，大火兜炒3–4分鐘，炒至洋蔥軟身、蒜香四溢。呢個係整個菜式嘅香味基礎，唔好心急。

第三步 — 落調味同豆腐卜
加入魚露、生抽、蠔油、紹興酒同清水，兜勻後放入豆腐卜。然後加入勁正辣脆，先試2湯匙，食吓先決定要唔要再加。

第四步 — 細火煮至入味
轉中細火，煮5–10分鐘，醬汁大致被豆卜吸收晒就得。

第五步 — 上碟
熱辣辣送白飯食。上碟後可以再加多一匙勁正辣脆，增加脆口感同少少蔥花用嚟裝飾。

貼士

Rustically Handmade 食譜。煮好之後記得Tag我哋Instagram，分享你哋嘅成品！

Step 4 - Finished dish

Ma Po Tofu Puffs with Divine Chilli Crisps 

A weeknight-friendly, boldly flavoured one-pan dish that brings simply deliciousness to your table, with a Rustically Handmade twist.

Serves: 4–6 meal boxes (adult portion) | Time: ~30 minutes

When meal prepping lunch boxes for next week, if you fancy mapo tofu but worry that regular tofu won’t keep for too many days, try using tofu puffs instead. They don’t spoil as easily as regular tofu, and they soak up all the sauce beautifully, making them incredibly tasty.

Besides doubanjiang, you can also use our Divine Chilli Crisps to make mapo tofu. It contains both green and red Sichuan peppercorns, giving it that authentic malaflavour you’d expect from a proper mapo tofu. It’s perfect with rice or noodles, and if you’re following a keto diet, try it with cauliflower rice, just as delicious.

Ingredients

Protein & Aromatics

  • 600g minced pork 
  • 1 large onion, roughly chopped
  • 4–5 cloves garlic, minced
  • Finely julienned ginger, to taste (optional)   

  • Chopped green onions / scallions (optional, for garnish)

Main

  • 2 packs Japanese aburaage (tofu puffs), regular tofu puffs work too

Seasoning

  • 2–3 tbsp Divine Chilli Crisps (adjust to heat preference)
  • 1.5 tbsp fish sauce
  • 1 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp Shaoxing cooking rice wine
  • 100–150ml water

Method

Step 1 — Brown the pork
Heat a wok over high heat with a little oil. Add the minced pork and leave it undisturbed for a minute to develop colour and caramelisation on the surface before breaking it apart. This is where the wok flavour comes from.

Step 2 — Add onion & garlic
Add the chopped onion, julienned ginger and minced garlic directly to the pork. Stir-fry on high heat for 3–4 minutes until the onion softens and the garlic turns fragrant. Don't rush, this is the flavour base of the whole dish.

Step 3 — Add seasoning & tofu puffs
Pour in the fish sauce, soy sauce, oyster sauce, Shaoxing wine, and water. Stir to combine, then add your aburaage tofu puffs, folding everything together so the puffs are evenly coated. Add Divine Chilli Crisps, start with 2 tbsp and taste before adding more.

Step 4 — Simmer & absorb
Reduce to medium-low heat and simmer for 5–10 minutes, stir occasionally. Once most of the liquid has been absorbed by the tofu puffs, you're done.

Step 5 — Serve
Serve hot over steamed rice. Finish with an extra spoonful of Divine Chilli Crisps on top for crunch and chopped green onion for garnish.

Tips & Variations

  • Tofu swap: Regular tofu puffs or firm tofu cut into cubes work well — handle gently during simmering.
  • More heat: Try Divine Chilli Crisps (Stupid Hot) if your guests dare.
  • Milder version: Swap to Divine Chilli Crisps (Mild) same great flavour, but mild enough even for those who can’t handle much heat.
  • Keto-friendly: Skip the rice and serve with cauliflower rice or or use other vegetables as the base.

Recipe by Rustically Handmade. Tag us on Instagram when you make it, we love seeing your creations!

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