Mapo Tofu Recipe

🧂 Ingredients

• 15 ounces firm tofu

  cut into small cubes (use 1 pack)
• 2 tablespoons peanut oil

  divided (or use chili oil)
• 8 ounces ground pork

  or use ground beef
• 3 tablespoons doubanjiang

  Chinese chili-bean paste
• 1-2 hot peppers

  chopped
• 4 green onions

  chopped (white and green parts)
• 4 cloves garlic

  minced
• 1 tablespoon minced ginger
• 1 teaspoon Chinese 5 Spice

  optional
• 1/2 cup chicken stock

  or more, as desired
• 1.5 tablespoons soy sauce
• 1 teaspoon cornstarch

  plus 2 tablespoons water
• 1 teaspoon sichuan peppercorns

  crushed or ground
• Spicy chili flakes
• Chopped scallions or green onion or other chopped fresh herbs
• 1 tablespoon Sesame oil
• Steamed rice

Instructions

• 1 Bring a small pot of water to a boil with 1/2 teaspoon salt. Add the cubed tofu
  and boil for 5 minutes. Remove from heat and set aside.
• 2 While the tofu is blanching, heat 1 tablespoon peanut oil in a large pan or wok
  over medium heat. Cook the pork for 5 minutes, stirring occasionally, or until
  cooked through. Transfer to a plate or bowl and set aside.
• 3 Heat the remaining peanut oil in the pan or wok. Add the doubanjiang and stir.
  Cook for 1 minute.
• 4 Add the hot peppers, green onions, garlic, ginger and Chinese 5 Spice (if
  using). Cook, stirring, for 1 minute.
• 5 Stir in the the chicken stock and soy sauce. Bring to a boil, then reduce the
  heat and simmer for 2 minutes.
• 6 Stir in the tofu and reserved pork and simmer another 5 minutes.
• 7 Stir the cornstarch with the water to form a slurry. Pour the slurry into the
  simmering sauce and gently stir. The sauce will thicken up quickly.
• 8 Sprinkle with ground Sichuan peppercorn to taste, drizzle with sesame oil, and
  garnish with scallions and extra chili flakes. Serve the mapo tofu over steamed
  rice, if desired.

Nutrition Info