Mapo Tofu
A bold Sichuan dish featuring soft tofu, ground pork, and a spicy, numbing chili-bean sauce.
Cook
20 mins
Serves
4
Vibe
Comfort
Calories
193.6 kcal
Ingredients
- 500g soft tofu, cut into 1-inch cubes
- 200g ground pork
Seasoning
- Salt to taste
- White pepper to taste
Instructions
Step 1
Bring a pot of salted water to a gentle boil. Add tofu cubes and simmer for 2 minutes to remove bitterness. Drain and set aside.
Step 2
Heat a wok or large non-stick skillet over medium-high heat. Add 1 tablespoon of vegetable oil.
Step 3
Add ground pork and stir-fry until browned and crumbly, about 2–3 minutes.
Step 4
Push the meat to one side of the wok. Add Sichuan doubanjiang and chili oil to the center, and stir-fry for 30 seconds until fragrant.
Step 5
Mix in minced garlic, ginger, and the white parts of green onions. Cook for another 30 seconds.
Step 6
Pour in soy sauce, sugar, and water or broth. Stir well to combine.
Step 7
Gently add the blanched tofu cubes to the wok. Carefully toss to coat the tofu without breaking it. Simmer for 3–4 minutes.
Step 8
Stir the cornstarch slurry to recombine, then pour it into the wok. Gently stir until the sauce thickens and becomes glossy, about 1 minute.
Step 9
Remove from heat. Immediately sprinkle ground Sichuan peppercorns and the green parts of green onions on top.
Step 10
Serve hot with steamed white rice for a complete meal.