Mapo Tofu
A popular Chinese dish from Sichuan province featuring tofu set in a spicy, oily, and bright red suspension.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Mapo Tofu to your week, check it against your household's allergens, and build the shopping list automatically.