Mapo Tofu Pudding

Jiggly food is superior. The jigglier it is, the more satiating it is. Tis’ a fact.

I have been really into making steamed eggs lately, it’s super easy because there are only a few ingredients. And, I can always count on a steamed egg custard to provide me with the jiggliest of meals.

Recently there’s been a dish that has gained popularity on social media “Mapo Tofu Pudding” I first saw it recreated by Jun(IG: jun.and.tonic) and thought, damn I have to make that.

I decided to make an egg white only steamed egg custard to keep it more closely resembling a white tofu— using soy milk, ginger, sugar and salt to flavour the pudding.

The texture is similar to Douhua (豆花 a Tofu Pudding, often eaten as a dessert) but since mine uses eggs, it’s close to a Zhengdan as well (蒸蛋 steamed egg custard). Best of both jiggly worlds.

Topped with a quick and easy, mouth numbing Mapo Sauce, it’s a dream!!

Let’s make it.

Recipe:

Special Equipment:

small sieve
large pot
metal trivet (or bamboo steamer basket)
wok

Tofu Pudding:

60g egg whites
120ml soy milk
1/4 tsp fresh grated ginger
pinch salt
pinch sugar

In a large pot, add about 1” of water. Cover with a lid and bring it to a boil. Once boiling, turn off the heat.

In a small bowl, combine egg whites, soy milk, grated ginger, salt and sugar. Use a fork, chopsticks to whisk until not streaks of egg whites remain.

Remove the lid from the pot with the water, it should be quite steamy inside.

Place a trivet(or a plate) in the water on the bottom of the pot, to set a small heatproof bowl upon (this is what your custard will be cooked in).

Pour the egg/ soy milk mixture through a small sieve into the medium, heatproof bowl.

Cover the pot with a lid (something that won’t drip condensation onto the custard)

Turn the heat back on under the pot to the lowest setting. Steam the custard for 16 minutes. The water should not simmer while the custard steams.

After 16 minutes, remove the lid and do a little jiggle test. If it wobbles slightly but if a spoon placed upon the top doesn’t sink, it is done.

Turn off the heat and let the pudding rest while you make the mapo sauce.

Mapo Sauce:

1 tbsp oil
2 cloves minced garlic
1 green onion, sliced (white part only)
1/2 tsp fresh minced ginger
90g ground pork (sub ground beef or chicken)
1/2 tbsp Sichuan, ground
1 tbsp Doubanjang
1 tbsp chili oil
1/2 tsp sugar
1/2 cup water
1/2 tbsp corn starch + 3 tbsp water
1/2 tsp sesame oil
sesame seeds, to garnish

Slice your green onion (white part only), mince the garlic and ginger. Set aside.

Place a large wok over medium high heat, and allow it to get hot, but not smoking.

Add 1 tbsp of neutral oil to the wok, swirl to coat the sides, and lower the heat to medium.

Toss in your sliced green onion and ginger, saute for 30 seconds before adding the garlic. Cook for another 20. Don’t let it get too dark or it will turn bitter.

Add your ground pork to the wok, use a spatula to break it up into small pieces. Cook until no pink remains and the fat renders out, letting it get crispy.

Use a mortar and pestle to grind your Sichuan pepper corns to a fine powder.

Add your ground Sichuan pepper, chili oil, Doubanjang and sugar. Stir to coat the pork. Cook until the Doubanjang darkens in colour, about 1-2 minutes.In a small bowl, combine 1/2 tbsp corn starch and 3 tbsp of water. Stir to make a slurry.

Add 1/2 cup of water to the wok and stir. Bring it to a simmer.