Mapo Tofu
User Reviews
5
Mapo Tofu
Description
Mapo Tofu is a stir-fried dish featuring pork loin, mushrooms, bamboo shoots, and tofu simmered in a savory and spicy sauce. The sauce is built on black bean paste and chili garlic paste, giving it a distinctive umami with heat moderated by aromatics like garlic and ginger. Ground Sichuan peppercorn adds a subtle numbing quality to the flavor profile. The tofu chunks absorb the sauce while remaining tender, contributing a smooth texture contrast to the meat and vegetables. The dish is cooked in stages, allowing the flavors of pork and aromatics to meld before adding the thickened sauce and tofu.
Cooking in a wok or skillet on medium-high heat flavors the pork and vegetables quickly, preserving their textures. The sauce thickens around the tofu after a few minutes of simmering, creating a cohesive dish with a balanced, hearty mouthfeel.
Serve Mapo Tofu fresh with steamed rice to soak up the sauce. It complements meals that benefit from bold, spicy, and savory components. The combination of meat, mushrooms, and tofu makes it filling and layered in texture.
Use fresh ginger and garlic minced finely to maximize their aromatic contribution. Adjust the amount of chili paste to taste for preferred heat levels. The recipe suggests using either ground pork or finely chopped pork loin to suit availability and texture preference.
Ingredients
- 3 tablespoons vegetable oil
- 8 ounces pork loin chopped into small pieces (or ground pork)
- 6 ounces white mushrooms quartered
- 4 ounces bamboo shoots drained, sliced
- 1/2 yellow onion diced
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 2 green onions sliced white part only
- 1 cup chicken broth
- 1 teaspoons cornstarch halve if using cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon Sichuan peppercorn ground
- 3 tablespoons black bean paste or chopped fermented black beans
- 1 tablespoon chili garlic paste Sambal Oelek
- 4 red chili peppers
- 14 ounces tofu drained and cut in 3/4” chunks, medium
Instructions
- Add the vegetable oil to a wok or large skillet with the pork, mushrooms, bamboo shoots and onions and cook on medium high heat until cooked through, about 3-4 minutes.
- Add in the sesame oil, garlic, ginger and green onions and cook for an additional 30 seconds while you whisk together the broth, cornstarch, soy sauce, sugar and peppercorns in a small bowl and add it to the skillet.
- Add the black bean paste, chili garlic paste, red chili peppers and whisk together then add in the tofu and stir to combine until the sauce starts to thicken another 2 minutes before serving.
Notes
- Click on cooking times in the instructions to start a kitchen timer and manage the cooking flow effectively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 7g | 2% |
| Protein | 17g | 34% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 24mg | 8% |
| Sodium | 638mg | 27% |
| Potassium | 319mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 5.5mg | 6% |
| Calcium | 94mg | 9% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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