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4.7 from 9 votes

Weeknight Mapo Tofu

Weeknight Mapo tofu is a one pan wonder!  Tofu with ground pork and green onions in a black bean and garlic sauce with Sichuan pepper has authentic flavor, but simplified just enough so you can make it any night of the week without compromising that unique character.  

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 6 servings
Calories: 330 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 28 ounces (two 14 ounce packages) extra firm tofu
  • 2 tsp cornstarch
  • 1 cup PLUS 2 tbsp water
  • 1 Tbsp vegetable oil
  • 3-4 Tbsp of black bean sauce (more to taste)
  • 1 Tbsp Tamari soy sauce
  • 2 tsp Sichuan peppercorns
  • 1 tsp 5 spice powder
  • 2 tsp Chili oil
  • 1 tsp sugar
  • 1 lb ground pork
  • 1 bunch scallions, about 10. Add more if you like.
  • 2 Tbsp rice wine or mirin

Instructions

    Cup of Yum
  1. Drain and slice the tofu into 1/2 inch cubes and set aside. Mix the cornstarch with 2 tablespoons of water until smooth, then add one cup water and stir well, set aside.
  2. Heat the oil in a wok, large skillet, or Dutch oven. Add the black bean sauce, soy sauce, Sichuan pepper, 5 spice powder, chili oil, and sugar. Saute, stirring constantly, for a couple of minutes.
  3. Add the ground pork to the pan and saute until thoroughly cooked, breaking up the meat with your spatula as it cooks.
  4. You want the meat to be broken down as much as possible, so keep at it the whole time. It should look finely textured, like the photo.
  5. Add the scallions and cook briefly to soften them.
  6. Deglaze the pan with the rice wine and let bubble for a minute. Give the cornstarch water a good stir and add to the pan. Bring the pot up to a summer, stirring almost constantly. Note: take this opportunity, before the tofu goes in, to taste the sauce. Adjust it with extra spices if you like. If you find it too spicy, add a little more sugar.
  7. Carefully add the tofu to the pan, covering the whole surface evenly. Don't stir in. Bring back to a simmer, then cover and let simmer for 10 minutes, on a low heat. Note: make sure the pot is at a low simmer, and adjust heat accordingly. You don't want it to boil furiously.
  8. Remove the cover, and shake the pan, shimmying it so that the tofu settles into the sauce. I do this so I don't risk breaking up the tofu by stirring. Let cook gently, uncovered, for 5-10 minutes more until the tofu is nice and hot.
  9. Garnish with more sliced scallions and serve as is, over with rice.

Notes

  •  
  • If you like you can add fresh grated garlic and ginger to the pan in step 1. 

Nutrition Information

Calories 330kcal (17%) Carbohydrates 6g (2%) Protein 24g (48%) Fat 23g (35%) Saturated Fat 8g (40%) Cholesterol 54mg (18%) Sodium 569mg (24%) Potassium 449mg (13%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 47IU (1%) Vitamin C 1mg (1%) Calcium 61mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 330

% Daily Value*

Calories 330kcal 17%
Carbohydrates 6g 2%
Protein 24g 48%
Fat 23g 35%
Saturated Fat 8g 40%
Cholesterol 54mg 18%
Sodium 569mg 24%
Potassium 449mg 10%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 47IU 1%
Vitamin C 1mg 1%
Calcium 61mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.