Mapo Tofu
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
6 people
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Calories
279 kcal
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Course
Main Course
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Cuisine
Chinese
Mapo Tofu
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Màpó dòufǔ or mapo tofu (grandma's spicy tofu) is a Szechuan dish popular in China, Taiwan, as well as Japan, and Korea.
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Ingredients
- ½ lb pork , ground
- 16 oz. silken tofu , cut into 1 inch (2.5 cm) cubes
- 6 tablespoons soybean oil , divided
- 2 fresh bird's eye chillies , thinly sliced
- 8 dried red peppers , coarsely chopped
- 2 teaspoons Szechuan peppercorns , ground or crushed
- 3 tablespoons finely grated fresh ginger
- 5 cloves garlic , finely grated
- 2 teaspoons pixian sauce , mix of doubanjiang and dou-chi
- ¾ cup lightly salted chicken broth or water
- 1½ tablespoon cornstarch mixed with 1 cup , 240 ml of water
- ¼ teaspoon sesame oil
- 3 scallions , cut into ½ inch (1 cm) pieces
- ¼ teaspoon of sugar
Equipment
- Wok
Instructions
- Dry roast the coarsely chopped dry peppers.
- Heat a wok or a small saucepan over low heat. Add 3 tablespoons of soybean oil and add the fresh and dried peppers.
- Stir occasionally and sauté for 5 minutes, making sure they don't burn. Remove from heat and reserve.
- Heat another wok over medium heat and add the remaining soybean oil. Add ¾ of the Szechuan pepper and stir for 30 seconds.
- Add the ginger. After 1 minute, add the garlic. Sauté for another minute, then increase the heat to high and add the ground pork.
- Mash ground meat with a fork to break up and brown until cooked through.
- Add the spicy soybean sauce and mix well.
- Add the chicken broth (or water) and stir.
- Simmer for 1 minute.
- Meanwhile, in a bowl, combine 1 cup (240 ml) of water and the cornstarch with a whisk.
- Add the cornstarch mixture to the chicken broth sauce and stir with a wooden spoon.
- Simmer, stirring regularly, until the sauce begins to thicken. If it gets too thick, add a little hot water or hot chicken broth.
- Then add all the oil and chili mixture, reserved.
- Mix the oil well with the sauce and add the tofu.
- Mix gently with a spatula.
- Cook everything over low to medium heat for 5 minutes.
- Add sesame oil, sugar and scallions and stir until scallions are barely wilted.
- Serve the mapo tofu sprinkled with the remaining Szechuan pepper.
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