Think of it as the siomai filling you already love — pork and shrimp together — coated in a spicy, saucy mapo tofu you can make without hunting down doubanjiang.
Mapo tofu is one of those dishes you spot on a Chinese restaurant menu and immediately know what you're getting: spicy, savory, and best eaten over rice. This version brings it home with a few practical swaps. Chili garlic sauce takes the place of doubanjiang and pulls its weight, spicy and garlicky with just enough funk.
The pork and shrimp combo might look unexpected here, but it works the same way it does in siomai: the shrimp adds a subtle sweetness that keeps the heat from feeling flat. Firm tofu holds its shape through the simmer, so every cube stays intact instead of falling apart in the sauce. Serve it hot, straight over rice.
Prepare tofu: Pat tofu dry with paper towels, then cut into 1-inch cubes. Bring a pot of water to a boil, drop in the tofu, and cook for 5–10 minutes to firm up. Drain and set aside.
Mince shrimp: Roughly mince the shrimp until you have small pieces, not a paste.
Brown meat: Heat oil in a pan or wok over medium-high heat. Add ground pork and minced shrimp. Cook, breaking up the mixture as it goes, until the pork starts to brown and the shrimp turns orange, about 3-4 minutes. Season lightly with salt and pepper.
Build base: Add garlic, ginger, and the white parts of the green onion. Cook until fragrant, about 30 seconds to a minute. Stir in chili garlic sauce, oyster sauce, and Shaoxing wine. Cook for another minute until the sauce darkens and coats the meat.
Add liquid and tofu: Pour in 1 cup water and bring to a simmer. Add the tofu cubes and let everything cook together for 5-8 minutes.
Make slurry: Stir together cornstarch and 2 tbsp water until dissolved. Pour into the pan while stirring gently. The sauce should thicken and turn glossy in about 1 minute.
Serve: Taste and adjust seasoning. Spoon over rice and top with the green parts of the onion.
