Spicy Sichuan Mapo Tofu (麻辣麻婆豆腐)

麻辣麻婆豆腐 (Spicy Sichuan Mapo Tofu) is a classic Chinese Islamic Cuisine dish known for its bold flavors and spicy kick. This dish combines the numbing heat of Sichuan peppercorns with the rich and savory flavors of minced meat and tofu, creating a satisfying and comforting meal.

Halal Spicy Main Course Chinese Islamic Sichuan Tofu
Spicy Sichuan Mapo Tofu (麻辣麻婆豆腐)

Ingredients

  • 1 block (14 oz) firm tofu, cut into small cubes
  • 1/2 lb ground beef or lamb
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1-inch piece ginger, minced
  • 2 green onions, finely chopped
  • 2 tbsp Sichuan peppercorns
  • 2 tbsp doubanjiang (broad bean paste)
  • 1 tbsp soy sauce
  • 1 cup chicken or beef broth
  • 1 tsp sugar
  • 1/2 tsp cornstarch dissolved in 1 tbsp water

Instructions

  1. In a wok or large skillet, heat the vegetable oil over medium heat. Add the Sichuan peppercorns and toast for 1-2 minutes until fragrant.
  2. Add the ground beef or lamb to the wok and cook until browned, breaking it up with a spatula.
  3. Stir in the garlic, ginger, and green onions, and cook for 2-3 minutes until aromatic.
  4. Push the meat to the side of the wok and add the doubanjiang to the center. Cook for 1 minute, then stir to combine with the meat.
  5. Add the tofu cubes, soy sauce, and broth to the wok. Gently stir to combine, being careful not to break the tofu.
  6. Simmer for 10 minutes, then stir in the sugar and cornstarch slurry. Cook for an additional 2-3 minutes until the sauce thickens.
  7. Remove from heat and 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 large skillet Spatula Cutting board Knife Measuring spoons Measuring cup

Tools

Stovetop

Serving suggestions

Serving suggestions: Serve with steamed rice and a side of stir-fried vegetables.

Tips & tricks

Tips: Adjust the amount of Sichuan peppercorns and doubanjiang to control the level of spiciness according to your preference.

Cost

$15