Firm White Tofu: 200g (cubed)
Ground Pork: 400g
Onion: 1/4 cup (finely chopped)
Garlic: 1/4 cup (finely minced)
Aged Ginger: 1/4 cup (finely minced)
Chili Bean Paste (Doubanjiang): 1/3 cup
Mala Chili Powder: 2 tbsp
Soy Sauce: 3 tbsp
Sesame Oil: 1 tbsp
Sugar: 2 tbsp
Salt: 1 tsp
Hong Kong Cornstarch: 1/4 cup (mixed with 1 cup water)
Water: 1 cup
Chopped Spring Onions & Toasted White Sesame Seeds (for garnish)
1. Prep the Cornstarch Mixture
Mix cornstarch with 1 cup of water until smooth. Set aside.
2. Combine Ingredients
Add all ingredients, except tofu and cornstarch mixture, into the inner pot of the Sharp KS-COM18 rice cooker.
Mix thoroughly to combine the flavors.
3. Start Cooking
Close the lid and press the CAKE program. Adjust the cooking time to 30 minutes.
4. Add Tofu and Thicken the Sauce
After 20 minutes, open the lid and gently add the cubed tofu and the prepared cornstarch mixture. Stir carefully to coat the tofu evenly, ensuring it doesn’t break apart.
Close the lid and allow the rice cooker to continue cooking.
5. Serve
When the cooking mode switches to WARM, open the lid.
Transfer the Mapo Tofu to a serving dish. Garnish with chopped spring onions and a sprinkle of toasted sesame seeds for added aroma and presentation.
Digital Rice Cookers
Kettles