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Mapo Tofu

By Dan Doughkneeder

Tags: asian spicy

Prep:
15 min
Cook:
20 min
Total:
35 min
Yield:
4 servings

Mapo Tofu is a bold Sichuan dish of tender tofu cubes and ground pork simmered in a spicy, numbing chili-bean paste sauce. Fermented doubanjiang, garlic, ginger, and Sichuan peppercorns create a tongue-tingling flavor that’s perfect over steamed rice. A quick, one-pan meal that packs authentic heat.

Ingredients

  • 1 tablespoon oil
  • 2 clove garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon chili bean paste
  • 0.50 pound ground pork
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine
  • 0.50 teaspoon sugar
  • 12 ounce tofu, cut into 1-inch cubes
  • 0.50 cup and 2 tablespoon water
  • 1 tablespoon cornstarch
  • 0.50 teaspoon ground Sichuan peppercorn
  • 0.25 cup green onion, sliced

Steps

  1. Heat oil over medium heat and saute garlic, ginger, and doubanjiang until fragrant.
  2. Add ground pork and cook until no longer pink, breaking up meat.
  3. Stir in soy sauce, rice wine, and sugar.
  4. Gently fold in tofu cubes and water; bring to a simmer and cook 5 minutes.
  5. Thicken sauce: mix cornstarch and water, then stir into the pan until sauce coats tofu.
  6. Finish with ground Sichuan peppercorn and sliced green onion before serving.