Authentic Sichuan Mapo Tofu Recipe
Sichuan Mapo Tofu, a spicy Chinese tofu dish, is easy to make at home with our authentic recipe. With soft tofu and ground pork in a savory sauce, it promises a fulfilling meal that goes great with rice.
Ingredients
- 1 lb (450 g) soft tofu sliced into 1/2-inch cubes
- 4 tbsp (60 ml) oil
- 3 tbsp minced ginger
- 3-4 dried red chilies sliced
- 3 green onion chopped
- 1/2 lb (225 g) minced pork
- 2 tbsp Sichuan chili bean paste (doubanjiang)
- 1/2 tbsp fermented black beans (douchi) optional
- 1 tbsp minced garlic
- 1 cup (240 ml) chicken stock low sodium preferred
- 1-2 tsp Sichuan peppercorn powder
- 2 tsp cornstarch
- 3 tbsp (45 ml) water
Instructions
- Bring a large pot of water to boil and add a pinch of salt. Add the tofu to the pot and cook for 1 minute. Drain and set aside.
- Heat a wok or large skillet over medium heat and add vegetable oil. Add ginger, dried crushed chilies, and green onion and stir fry until fragrant, about 30-60 seconds.
- Increase the heat to medium-high. Add the ground pork and cook until browned and crispy, breaking up any large pieces with a spatula. Add doubanjiang, fermented black beans (if using), and garlic to the wok or skillet. Stir-fry for about 30 seconds until fragrant.
- Add the blanched tofu and chicken stock to the wok or skillet and bring to a boil. Reduce the heat to medium-low and simmer for 5-7 minutes, until the tofu is heated through.
- Add ground Sichuan pepper and stir. In a small bowl, mix together the cornstarch and water to make a slurry. Add the slurry to the wok or skillet and stir gently to thicken the sauce. Garnish with sliced green onions and more Sichuan pepper if desired. Serve hot with steamed rice
Nutrition
Calories: 443kcal | Carbohydrates: 12g | Protein: 18g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 655mg | Potassium: 527mg | Fiber: 1g | Sugar: 3g | Vitamin A: 201IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 2mg