Mapo Tofu
User Reviews
4.9
Mapo Tofu
Description
This recipe begins by toasting fresh Thai bird chilies and dried red chilies in oil to infuse the cooking fat with heat and aroma. Separately, ginger and garlic are fried before adding ground pork, which cooks until well browned. Ground Sichuan peppercorns and spicy bean sauce are incorporated to build a complex base of spicy, numbing, and umami flavors.
Chicken broth (or water) is added to the wok to simmer the mixture before gently folding in cubed silken tofu. A cornstarch slurry thickens the sauce to a glossy finish. Optional sesame oil and sugar balance and enrich the flavor profile. The dish is garnished with finely chopped scallions, contributing a fresh bite at the end.
Mapo Tofu is commonly served hot alongside steamed rice, offering a flavorful main course with contrasting textures from the tender tofu and crumbled pork. The spicy and numbing mouthfeel characteristic of Sichuan cuisine is central to the dish’s identity.
Ingredients
- ½ cup neutral cooking oil divided, generic cooking oil
- 1-2 Thai bird chili peppers thinly sliced, fresh
- 6-8 dried red chili (roughly chopped)
- 1/2- 1 1/2 tablespoons Sichuan peppercorn powdered or finely ground, reserving 1/4 teaspoon for garnish at the end; if you want a milder flavor use 1/2 or 1 teaspoon ground Sichuan peppercorn
- 3 tablespoons ginger (finely minced)
- 3 tablespoons garlic (finely minced)
- 8 ounces ground pork
- 1-2 tablespoons bean sauce depending on your desired salt/spice levels, spicy
- 2/3 cup chicken broth or water, low sodium
- 1 pound silken tofu (cut into 1 inch/2.5cm cubes)
- 1/4 cup water
- 1 1/2 teaspoons cornstarch
- 1/4 teaspoon sesame oil (optional)
- 1/4 teaspoon sugar (optional)
- 1 scallion (finely chopped)
Instructions
- First, we toast the chilies. If you have homemade toasted chili oil, you can skip this step. Heat your wok or a small saucepan over low heat. Add half of the oil and throw in the fresh and dried peppers. Stir occasionally and heat until fragrant, about 5 minutes, ensuring that the peppers don’t burn. Remove from heat and set aside.
- Heat the remaining half of the oil in your wok over medium heat. Add the ginger. After 1 minute, add the garlic. Fry for another minute, and then turn up the heat to high and add the ground pork. Break up the meat and fry it until it’s cooked through. Add your ground Sichuan peppercorns and stir for about 15-30 seconds, taking care to not let it burn, as it will turn bitter if it does.
- Add the spicy bean sauce to the mixture and stir it in well. Add the chicken broth to the wok and stir. Let this simmer for a minute or so. While that's happening, ready your tofu and combine the water and cornstarch in a small bowl.
- Add the cornstarch mixture to your sauce and stir. Let it bubble away until the sauce starts to thicken. (If it gets too thick, splash in a little more water or chicken stock.)
- Then add your chili oil from before—peppers and all! If you are using homemade chili oil, ONLY use the standing oil, as it's likely that you have salted it and you only want the oil, not additional salt. Stir the oil into the sauce, and add the tofu. Use your spatula to gently toss the tofu in the sauce. Let everything cook for 3-5 minutes. Add the sesame oil and sugar (if using) along with the scallions and stir until the scallions are just wilted.
- Serve with a last sprinkle of Sichuan peppercorn powder as a garnish if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 8g | 3% |
| Protein | 11g | 22% |
| Fat | 29g | 45% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 27mg | 9% |
| Sodium | 126mg | 5% |
| Potassium | 340mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 47mg | 5% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
