Mapo Tofu
麻婆豆腐
Silky tofu and ground pork in a spicy, numbing Sichuan chili sauce. Serve over plenty of rice.
Serves 4
Prep 15 min
Cook 15 min
Ingredients
- 1 block (14 oz) soft or medium-firm tofu, cut into 3/4-inch cubes
- 1/2 lb ground pork or beef
- 2 tablespoons vegetable oil
- 2 tablespoons doubanjiang (fermented chili bean paste)
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 cup chicken broth or water
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon ground Sichuan peppercorns, plus more to taste
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 green onions, sliced
Steps
Step 1. Simmer the tofu cubes in lightly salted hot water for 2 to 3 minutes, then drain gently. This helps them stay firm.
Step 2. Heat the oil in a wok over medium-high heat. Add the pork and stir-fry for 3 to 4 minutes, breaking it up, until browned and cooked through.
Step 3. Add the doubanjiang and cook for 1 minute, until the oil turns red. Add the garlic and ginger and cook for 30 seconds.
Step 4. Pour in the broth, soy sauce, and sugar and bring to a simmer. Slide in the tofu and simmer gently for 5 minutes, nudging it rather than stirring so it does not break.
Step 5. Stir the cornstarch mixture, pour it in, and simmer for 1 minute until the sauce thickens.
Step 6. Sprinkle with the ground Sichuan peppercorns and green onions and serve hot with rice.
Where this recipe comes from
Yoribang Chinese recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Chinese home cooking. Shaoxing wine is a Chinese cooking wine (dry sherry works instead). Doubanjiang is fermented chili bean paste, and Sichuan peppercorns give a tingling, numbing heat. Light soy sauce adds salt, and dark soy sauce adds color. Most are sold at Asian grocery stores.