Mapo Tofu (Sichuan Spicy Tofu with Pork)
From: China
Servings:
3-4
Difficulty:
Medium
Ingredients
- 400g soft or medium tofu, cut into 2cm cubes
- 150g ground pork (or beef)
- 3 tbsp doubanjiang (Sichuan chili broad bean paste)
- 1-2 tsp ground Sichuan peppercorn (ma-la), to taste
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 3 scallions, white and green parts separated and chopped
- 1 cup light stock or water
- 2 tbsp light soy sauce
- ½ tsp sugar
- 1.5-2 tsp cornstarch mixed with 2-3 tbsp water (slurry)
- 3 tbsp neutral oil
- Chili oil or fresh chili oil (optional, for serving)
Instructions
- 1. Optionally blanch tofu cubes in hot salted water for 2-3 minutes to firm them. Drain well.
- 2. Heat 1.5 tbsp oil in a wok over medium-high heat.
- 3. Add doubanjiang. Stir-fry for 2-3 minutes until the paste becomes fragrant and red oil separates. This is important for flavor.
- 4. Add minced garlic and ginger. Stir-fry for 30 seconds until aromatic.
- 5. Add white parts of scallion. Fry briefly.
- 6. Add ground pork. Break it up with a spatula and stir-fry for 3-4 minutes until browned and crumbly.
- 7. Add stock/water, soy sauce, sugar. Bring to a simmer.
- 8. Gently slide tofu cubes into the pot. Simmer gently for 5 minutes without stirring vigorously (to avoid breaking tofu).
- 9. Slowly drizzle in the cornstarch slurry while gently stirring until the sauce becomes glossy and lightly thickened.
- 10. Season with ground Sichuan peppercorn to taste (start with 1 tsp, add more if desired).
- 11. Add remaining 1.5 tbsp oil for a luxurious finish.
- 12. Sprinkle green scallions and fresh red chili slices on top. Serve immediately.
- 13. Serve over white rice with extra chili oil on the side.