Mapo Tofu
Soft tofu in a fiery, savory Sichuan sauce of chili bean paste, a little ground pork, garlic and tingling Sichuan pepper.
- Servings
- 4
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
Ingredients
Equipment
- Wok or large skillet
Instructions
Slide the tofu into a pot of gently simmering salted water for 2 minutes; this firms it so it holds together. Drain carefully.
Heat the oil in the wok over medium-high heat. Stir-fry the pork until browned and crisp at the edges, 3–4 minutes.
Lower the heat to medium, add the chili bean paste and fry until the oil turns red, 1 minute. Add the garlic and ginger for 30 seconds.
Add the broth, soy sauce and sugar and bring to a simmer. Slide in the tofu and simmer gently, nudging rather than stirring, for 3–4 minutes.
Stir the cornstarch with 2 tbsp water, pour it in and swirl the pan until the sauce thickens and turns glossy, 1 minute. Sprinkle with Sichuan pepper and green onions and serve with rice.Stir the cornstarch with 2 tbsp (30 mL) water, pour it in and swirl the pan until the sauce thickens and turns glossy, 1 minute. Sprinkle with Sichuan pepper and green onions and serve with rice.
Notes
- For a vegetarian version, replace the pork with finely chopped mushrooms and use vegetable broth.
My notes
Saved in this browser only.
Nutrition estimate
- Calories
- 275
- Protein
- 14 g
- Carbs
- 10 g
- Fat
- 20 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
