5.0 from 6 votes
Mapo Tofu
This Mapo Tofu is a bowl of sheer delight! It’s a warm, hearty mix of succulent ground pork and silky tofu, all enveloped in a sauce that’s rich with spices, aromatics, and a hint of sweetness. Every bite is a flavor explosion, making it a perfect comfort dish. It’s simple to whip up and incredibly satisfying, especially when served over a bed of steaming rice.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 345 kcal
Course:
Lunch , Dinner
Cuisine:
Asian , Chinese
Ingredients
- ½ pound ground pork
- 1 tablespoon soy sauce low sodium
- 2 tablespoons vegetable oil
- 2 tablespoons Szechuan peppercorns crushed
- 2 cloves garlic minced
- 2 teaspoons fresh ginger minced
- 2 tablespoons chili bean paste doubanjiang
- 1 tablespoon fermented black beans rinsed and drained
- 1 tablespoon granulated sugar
- ½ cup chicken broth low sodium
- 14 ounces firm tofu cut into small cubes
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 green onions finely chopped
Instructions
- In a bowl, mix the ground pork with 1 tablespoon soy sauce and set aside.
- Heat the vegetable oil in a wok or large frying pan over high heat. Add the ground pork and cook for a couple minutes until almost no longer pink.
- Push the pork to the side and add the crushed Szechuan peppercorns and stir-fry for 10-20 seconds until fragrant. Toss to combine with the pork.
- Add the garlic, ginger and stir-fry for 2 to 3 minutes until the pork is browned and cooked through.
- Add the chili bean paste, fermented black beans, and sugar and stir-fry for another minute. Pour in the chicken broth and bring to a boil. Reduce heat to medium-low and let simmer for 5-7 minutes.
- Add the cubed tofu and gently stir to combine with the sauce. Let simmer for another 5-7 minutes. Stir in the cornstarch mixture and cook for another minute until the sauce thickens.
- Garnish with chopped green onions and serve hot with steamed rice.
Cup of Yum
Notes
- Tofu Choice: Firm tofu is recommended as it holds its shape well during cooking. If you prefer a softer texture, you can use medium firm tofu.
- Heat Level: Adjust the amount of chili bean paste and Szechuan peppercorns to your desired spice level. If you prefer it milder, use less; for more heat, feel free to add more.
- Serving Suggestion: This dish pairs excellently with steamed rice or noodles to balance the bold flavors. Additionally, it goes well with a side of blanched or stir-fried greens like bok choy or spinach.
- Vegetarian Version: For a vegetarian alternative, you can substitute the ground pork with shiitake mushrooms or another plant-based protein like tempeh, adjusting the cooking time accordingly.
Nutrition Information
Serving
1serving
Calories
345kcal
(17%)
Carbohydrates
12g
(4%)
Protein
21g
(42%)
Fat
24g
(37%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
8g
Monounsaturated Fat
8g
Trans Fat
0.04g
Cholesterol
41mg
(14%)
Sodium
191mg
(8%)
Potassium
295mg
(8%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
91IU
(2%)
Vitamin C
2mg
(2%)
Calcium
165mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 345
% Daily Value*
| Serving | 1serving | |
| Calories | 345kcal | 17% |
| Carbohydrates | 12g | 4% |
| Protein | 21g | 42% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 41mg | 14% |
| Sodium | 191mg | 8% |
| Potassium | 295mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 165mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.