Mapo Tofu
Mapo Tofu is a popular Chinese dish from Sichuan province. It features soft tofu, ground beef or pork in a spicy sauce, with a numbing sensation from Sichuan peppercorn.
Ingredients - Serves 4
- Water - 1/2 cup
- Cornstarch - 1 tablespoon
- Soy sauce - 1 tablespoon
- Doubanjiang (spicy fermented bean paste) - 2 tablespoons
- Sichuan peppercorn - 1 teaspoon, ground
- Green onions - 2, chopped
- Garlic - 2 cloves, minced
- Ground beef or pork - 1/2 cup
- Soft tofu - 1 block
Let's Get Started
- Cut the tofu into 1 inch cubes and blanch them in boiling water for 1 minute. Drain and set aside.
- Heat a wok or large frying pan over medium heat. Add the ground meat and cook until browned.
- Add the garlic, green onions, and Sichuan peppercorn. Cook for 2 minutes.
- Add the doubanjiang and soy sauce. Stir well to combine.
- Add the tofu to the pan and gently stir to coat in the sauce.
- Mix the cornstarch with the water to make a slurry. Add this to the pan and stir gently to thicken the sauce.
- Cook for a few more minutes until the tofu is heated through. Serve with rice.
Dietary Info
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 370
- Fat: 17g
- Carbs: 20g
- Protein: 25g
- Sodium: 800mg
- Sugar: 5g
