Sichuan-style Mapo Tofu (麻婆豆腐)
麻婆豆腐 (Sichuan-style Mapo Tofu) is a popular dish in Northeastern Chinese cuisine known for its spicy and numbing flavors. This dish features soft tofu and minced meat cooked in a flavorful and aromatic sauce.
Ingredients
- 1 block (14 oz) soft tofu, cut into cubes
- 1/2 lb ground pork
- 2 tbsp Sichuan peppercorns
- 3 tbsp chili bean paste
- 2 tbsp soy sauce
- 1 tbsp fermented black beans, rinsed and minced
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 green onions, chopped
- 1 cup chicken or vegetable broth
- 2 tbsp cornstarch mixed with 3 tbsp water
Instructions
- Heat a wok or skillet over medium heat and dry roast the Sichuan peppercorns until fragrant. Remove and crush into a coarse powder.
- Heat some oil in the same wok or skillet over medium-high heat. Add the ground pork and stir-fry until browned.
- Add the chili bean paste, garlic, ginger, and fermented black beans. Stir-fry for a minute until fragrant.
- Pour in the chicken or vegetable broth and bring to a simmer.
- Gently slide the tofu cubes into the wok. Simmer for 5-7 minutes, being careful not to break the tofu.
- Stir in the cornstarch mixture and cook until the sauce thickens.
- Sprinkle with the green onions and Sichuan peppercorn powder. Serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 15g
- Fat
- 18g
- Carbohydrates
- 8g
Supplies
Wok or skillet Cutting board Knife Measuring spoons Measuring cups
Tools
Stove Wooden spoon Serving bowls
Serving suggestions
Serving suggestions: Serve with steamed white rice and a side of stir-fried vegetables.
Tips & tricks
Tips: Adjust the amount of chili bean paste and Sichuan peppercorns according to your spice tolerance.
Cost
$10