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Mapo Tofu

Màpó dòufǔ or mapo tofu (grandma's spicy tofu) is a Szechuan dish popular in China, Taiwan, as well as Japan, and Korea.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6 people
Calories: 279 kcal
Course: Main Course
Cuisine: Chinese

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

    Cup of Yum
  1. Dry roast the coarsely chopped dry peppers.
  2. Heat a wok or a small saucepan over low heat. Add 3 tablespoons of soybean oil and add the fresh and dried peppers.
  3. Stir occasionally and sauté for 5 minutes, making sure they don't burn. Remove from heat and reserve.
  4. Heat another wok over medium heat and add the remaining soybean oil. Add ¾ of the Szechuan pepper and stir for 30 seconds.
  5. Add the ginger. After 1 minute, add the garlic. Sauté for another minute, then increase the heat to high and add the ground pork.
  6. Mash ground meat with a fork to break up and brown until cooked through.
  7. Add the spicy soybean sauce and mix well.
  8. Add the chicken broth (or water) and stir.
  9. Simmer for 1 minute.
  10. Meanwhile, in a bowl, combine 1 cup (240 ml) of water and the cornstarch with a whisk.
  11. Add the cornstarch mixture to the chicken broth sauce and stir with a wooden spoon.
  12. Simmer, stirring regularly, until the sauce begins to thicken. If it gets too thick, add a little hot water or hot chicken broth.
  13. Then add all the oil and chili mixture, reserved.
  14. Mix the oil well with the sauce and add the tofu.
  15. Mix gently with a spatula.
  16. Cook everything over low to medium heat for 5 minutes.
  17. Add sesame oil, sugar and scallions and stir until scallions are barely wilted.
  18. Serve the mapo tofu sprinkled with the remaining Szechuan pepper.