4.8 from 12 votes
Mapo Tofu
Mapo Tofu (麻婆豆腐) is a fiery Sichuan pork and tofu stir-fry with the hallmark málà(麻辣) balance of tongue tingling and spicy. The best part is that it can be put together in under 15 minutes, which makes Mapo Tofu the perfect weeknight stir-fry.
Prep Time
7 mins
Cook Time
7 mins
Total Time
14 mins
Servings:
3
servings
Calories:
340 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 400 grams tofu drained and cut into ¾” cubes, soft
- ½ cup chicken stock low sodium
- 2 teaspoons potato starch
- 1 teaspoon sesame oil toasted
- 2 tablespoons vegetable oil
- 9 grams douchi (~1 tablespoon fermented black beans, roughly chopped)
- 2 gram Sichuan pepper (~1 teaspoon ground, *see note below)
- 2 tablespoons doubanjiang (to taste)
- 50 grams scallions (white part only minced)
- 24 grams garlic (2 extra large cloves, minced)
- 20 grams ginger (1-inch piece, minced)
- 150 grams ground pork
Instructions
- Bring 2 cups of water along with 1 teaspoon of salt to a boil. Add the tofu and cook for 1 minute. Gently tip the tofu into a colander and drain well.
- Whisk the low-sodium chicken broth, potato starch, and sesame oil together, and set them aside while you prepare all the other ingredients.
- Heat the vegetable oil in a frying pan until very hot (but not smoking) and add the Sichuan pepper and douchi and stir-fry for a few seconds until fragrant.
- Add the doubanjiang and stir-fry until the oil turns red (a few seconds)
- Add the white parts of the scallions, garlic, and ginger and stir-fry until the aromatics start to caramelize.
- Add the pork and stir-fry breaking it up into small pieces as you go.
- Stir the sauce mixture and then pour it in. Let this boil until it thickens.
- Add the tofu and toss in the pan to coat evenly with the sauce.
- Serve the Mapo Tofu garnished with the scallion greens and hot rice.
Cup of Yum
Notes
- *Sichuan peppercorns are best when freshly ground. If you grind them yourself, roast them in a dry frying pan until fragrant and then pick out any black seeds and discard, saving only the hulls. The seeds will create a sandy texture if you grind them together. Grind the hulls in a spice grinder or using a mortar and pestle.
Nutrition Information
Calories
340kcal
(17%)
Carbohydrates
15g
(5%)
Protein
17g
(34%)
Fat
23g
(35%)
Saturated Fat
8g
(40%)
Cholesterol
36mg
(12%)
Sodium
222mg
(9%)
Potassium
593mg
(13%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
180IU
(4%)
Vitamin C
7.9mg
(9%)
Calcium
74mg
(7%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 3 servings
Amount Per Serving
Calories 340
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 15g | 5% |
| Protein | 17g | 34% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 36mg | 12% |
| Sodium | 222mg | 9% |
| Potassium | 593mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 7.9mg | 9% |
| Calcium | 74mg | 7% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.