Easy Mapo Tofu Recipe
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
413 kcal
-
Course
Main Course
Easy Mapo Tofu Recipe
Report
Tofu isn’t just for vegetarians. If you love spicy food, this easy Mapo Tofu recipe is the perfect glow-up to boring tofu in under 30 minutes!
Share:
Ingredients
AROMATICS:
- 4 tablespoons neutral oil*
- 5 garlic cloves minced
- ½ tablespoon ginger minced
- 3 green onions thinly sliced with whites & greens divided
- 7 dried chilies cut into 2-inch pieces
INGREDIENTS:
- 8 ounces ground pork
- 2 tablespoons toban jang Chinese chili bean paste
- 2 tablespoons oyster sauce
- ½ - 1 teaspoon toasted ground Szechuan peppercorns*
- 1 teaspoon chicken bouillon
- 2 ½ teaspoons sugar
- 1 ½ teaspoon dark soy sauce
- 1 ¾ cup water
- 2½ teaspoon cornstarch mixed with 2 tablespoons of water
- 14 oz silken tofu cut into 1-inch cubes
- 1 tablespoon sesame oil
Add to Shopping List
Instructions
- In a wok or large pan, heat 4 tablespoons of oil on medium low heat. Toss in garlic, ginger, & whites of green onions & cook for a few seconds or until fragrant. Add dried chili & cook for a few more seconds - make sure to keep a close eye so the chilies don’t burn.
- Turn high up to medium-high, then add in ground pork & cook for a few minutes, or until browned & cooked thorough.
- Add in toban jang Chinese chili bean paste & mix together with pork & cook for a few seconds to allow to slightly caramelize. Then, stir in oyster sauce, ground szechuan peppercorns, chicken bouillon, sugar, & dark soy sauce. Cook for a few more seconds or until pork is well coated in the seasonings.
- Pour in water & bring to a simmer. In the meanwhile, create a slurry by mixing cornstarch and water. Pour in the cornstarch slurry & continuously stir until it starts to thicken. If it becomes too thick, you can add more water.
- Add in tofu and very gently toss in the sauce, being careful not to break the tofu pieces. Finish with sesame oil & top with green onions, if desired. Serve it with hot rice & enjoy!
Notes
- Szechuan Peppercorns: If you haven’t tried Szechuan peppercorns before or are sensitive to spice, try starting with ½ tablespoon of Szechuan peppercorns first. You can always add more if you like it!
- Neutral Oil: I highly recommend using a neutral oil so it doesn't alter the flavor of the chili oil you create. My favorite is using grapeseed oil, but vegetable or canola oil would also work.
- Protein: For this recipe, I used ground turkey to make it leaner, however, alternatively you can use ground pork.
- Szechuan Peppercorns: If you haven’t tried Szechuan peppercorns before or are sensitive to spice, try starting with ½ tablespoon of Szechuan peppercorns first. You can always add more if you like it!
Nutrition Information
Show Details
Serving
0.25recipe
Calories
413kcal
(21%)
Carbohydrates
15g
(5%)
Protein
16g
(32%)
Fat
32g
(49%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
14g
Monounsaturated Fat
10g
Cholesterol
41mg
(14%)
Sodium
528mg
(22%)
Potassium
403mg
(12%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
326IU
(7%)
Vitamin C
4mg
(4%)
Calcium
59mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 413kcal | 21% |
| Carbohydrates | 15g | 5% |
| Protein | 16g | 32% |
| Fat | 32g | 49% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 528mg | 22% |
| Potassium | 403mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 326IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
