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.

Sichuan-style Mapo Tofu (麻婆豆腐)

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

  1. Heat a wok or skillet over medium heat and dry roast the Sichuan peppercorns until fragrant. Remove and crush into a coarse powder.
  2. Heat some oil in the same wok or skillet over medium-high heat. Add the ground pork and stir-fry until browned.
  3. Add the chili bean paste, garlic, ginger, and fermented black beans. Stir-fry for a minute until fragrant.
  4. Pour in the chicken or vegetable broth and bring to a simmer.
  5. Gently slide the tofu cubes into the wok. Simmer for 5-7 minutes, being careful not to break the tofu.
  6. Stir in the cornstarch mixture and cook until the sauce thickens.
  7. 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