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Mapo Tofu
Mapo Tofu
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Spicy Sichuan Mapo Tofu with ground pork - a quick and easy weeknight favorite showcasing bold flavors of Sichuan peppercorns.
Ingredients:
  • 3/4 pound ground pork
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 2 teaspoons freshly ground Sichuan peppercorns
  • 1 tablespoon Pixian chili bean paste (doubanjiang)
  • 2 tablespoons chili crisp (to taste)
  • 1/2 cup low-sodium chicken stock
  • 1 pound silken tofu, drained and cubed
  • 2 teaspoons cornstarch
  • 2 teaspoons water, to dissolve cornstarch
  • 1 green onion, sliced, for garnish
Instructions:
  • Sear the ground pork in a wok or large skillet on high heat, stirring occasionally, until browned and excess fat is rendered out, approximately 4 minutes.
  • Infuse the flavors: Introduce the ginger, garlic, and Sichuan peppercorns into the dish. Stir until fragrant, approximately 30 seconds.
  • Enhance the flavor: Mix in the chili bean paste and chili crisp. Combine thoroughly for about 30 seconds.
  • Add the chicken broth and tofu to the wok. Gently fold the tofu into the spicy broth, ensuring it's well combined.
  • Prepare the cornstarch slurry by combining cornstarch and water in a small bowl. Gently mix the slurry into the pan, being careful not to break up the tofu too much, until well combined.
  • Simmer to Perfection: Allow the tofu to develop a golden hue and the sauce to thicken by covering and simmering over medium-low heat for approximately 10 minutes. Finish with a sprinkle of scallions before serving. If you enjoyed this dish, kindly share your feedback and rating with us!

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