Mapo Tofu

Name: Mapo Tofu
Total time: 25 min
Yield: 1 servings
Cuisine: Chinese
Ingredients: 1 block (14 oz) Soft or silken tofu (cut into 3/4-inch cubes); 1/4 lb Ground pork (or beef with 20% fat); 2 tbsp Doubanjiang (Sichuan chili bean paste); 1 tbsp Sichuan peppercorns (toasted and ground); 3 cloves Garlic (finely minced); 1 tbsp Fresh ginger (finely minced); 1 cup Chicken broth; 1 tbsp Cornstarch (mixed with 2 tbsp water); 2 Scallions (finely sliced for garnish); 2 tbsp Chili oil (optional, for finish)

A popular Chinese dish from Sichuan province featuring tofu set in a spicy, oily, and bright red suspension.

25 minutes

Serves 1

Dinner

Contains common allergens

Soy

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Instructions

5 steps

1
Blanch the Tofu: Bring a pot of lightly salted water to a gentle simmer. Carefully slide in the tofu cubes and blanch for 2 minutes to warm them through and firm them up slightly. Drain gently and set aside.

2
Fry the Meat: Heat a wok over medium-high heat with 1 tbsp of oil. Add the ground pork and stir-fry until browned and crispy, breaking it apart into small crumbles.
3
Build the Base: Push the meat to one side of the wok. Add the doubanjiang, minced garlic, and ginger to the oil. Fry for 1-2 minutes until the oil turns bright red and fragrant. Toss to combine with the pork.
4
Simmer the Tofu: Pour in the chicken broth and bring to a gentle boil. Carefully slide the blanched tofu into the wok. Gently push the tofu with the back of a spatula to avoid breaking the cubes. Simmer for 3-5 minutes so the tofu absorbs the flavors.
5
Thicken and Finish: Stir the cornstarch slurry and drizzle it around the edges of the wok. Simmer for 1 minute until the sauce thickens and clings to the tofu. Turn off the heat, stir in the chili oil, and sprinkle heavily with ground Sichuan peppercorns and sliced scallions.

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