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Mapo Tofu Recipe

Mapo tofu is one of the traditional China dishes, which belongs to sichuan cuisine. The unique hot and spicy taste is very popular in many countries.

INGREDIENTS
• 14 ounce block of silken tofu, drained and cut into 3/4” cubes
• 6 ounces ground pork
• 2 green onions, minced
• 3 teaspoons Doubanjiang (chili bean paste)
• 1/2 teaspoon Sichuan peppercorns, black seeds removed then ground. Or 2 dried red chili peppers (optional)
• 2 teaspoons potato starch (halve if using cornstarch)
• 2 teaspoons soy sauce
• 1 teaspoon sugar
• 2 medium cloves of garlic, minced
• 2 teaspoons minced ginger
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil

Instructions
1. Use the spatula to break the pork up into small grains.
MAPO TOFU RECIPE INGREDIENTS
2. Heat a wok until hot. Add the vegetable oil, garlic, ginger, Sichuan peppercorns and green onions and stir-fry with a spatula until fragrant. Add the Doubanjiang and continue stir-frying.
Mapo Tofu Recipe step 1
3. When the pork is cooked, add the soy sauce and sugar stir to distribute.
Mapo Tofu Recipe step 2
4. Add two bowls of water to the wok, add the tofu after the water is boiling, and add salt.
Mapo Tofu Recipe step 3
5. After the water is obviously reduced, mix cornstarch water until fully dissolved and swirl it into the skillet. Gently stir a few times with a spatula, until sauce thickens. Turn off heat and transfer everything to a dish.
Mapo Tofu Recipe step 4
6. Garnished with the green parts of the green onions.
Mapo Tofu

 

Mapo Tofu Recipe
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4.91 from 10 votes

Mapo Tofu Recipe

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: Chinese
Keyword: Mapo tofu
Servings: 2
Calories: 521kcal

Ingredients

  • 14 ounce block of silken tofu drained and cut into 3/4” cubes
  • 6 ounces ground pork
  • 2 green onions minced
  • 3 teaspoons Doubanjiang chili bean paste
  • 1/2 teaspoon Sichuan peppercorns black seeds removed then ground. Or 2 dried red chili peppers (optional)
  • 2 teaspoons potato starch halve if using cornstarch
  • 2 teaspoons soy sauce
  • 1 teaspoon sugar
  • 2 medium cloves of garlic minced
  • 2 teaspoons minced ginger
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil

Instructions

  • Use the spatula to break the pork up into small grains.
  • Heat a wok until hot. Add the vegetable oil, garlic, ginger, Sichuan peppercorns, and green onions and stir-fry with a spatula until fragrant. Add the Doubanjiang and continue stir-frying.
  • When the pork is cooked, add the soy sauce and sugar stir to distribute.
  • Add two bowls of water to the wok, add the tofu after the water is boiling, and add salt.
  • After the water is obviously reduced, mix cornstarch water until fully dissolved and swirl it into the skillet. Gently stir a few times with a spatula, until sauce thickens. Turn off heat and transfer everything to a dish.
  • Garnished with the green parts of the green onions.

10 Comments

  1. Gardner Allen
  2. Bache White
  3. Bagott Young
  4. Maggie Hernandez
  5. Hastings
  6. Cary Thomas
  7. Napier King
  8. Jayne Jackson
  9. Shipp Taylor
  10. Westbrook Anderson

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