The mapo dofu I made last time came out sort of "dry" and not really juicy and red enough. This might be Japanese mapo dofu vs Chinese. I used a recipe from Woks of Life last time.

I'm going to look at a the NHK recipe to see if I can incorporate some ideas the Japanese recipe.

Started a recipeMapo Dofu
1 lb tofu
2 scallions, chopped
½ lb ground pork
2 garlic cloves, chopped
1 Tbsp tianmian sauce (sweet bean sauce)
1 Tbsp doubanjiang (hot and savoury Chinese bean paste)
1 tsp douchi sauce (Chinese fermented black soybeans)
1 tsp powered red pepper
½ cup Chinese chicken soup
2 Tbsp starch dissolved in 2 Tbsp water
Sichuan peppercorns, crushed
Salt and pepper
4 Tbsp light oil
1 Tbsp Chinese wine
1 Tbsp soy sauce
stub about this recipe.

Ended up using LKK Guizhou Style Black Bean Chili Sauce, LKK Hoisin Sauce and a Chinese chili garlic sauce rather than the sauces from recipe. They were close, but not the same as the recommended sauces. It turned out better than the last time, but still not exactly what I imagined. I ordered Lee Kum Kee Sweet Bean Sauce (tianmian sauce) and Lee Kum Kee Sweet Bean Sauce (doubanjiang) and Li Jinji Douchi (douchi sauce) for next time.

Recipes prepared

Mapo Dofu