Description
Mapo Tofu is a vibrant and mouthwatering Sichuan dish that showcases silky tofu enveloped in a rich, spicy sauce. This easy-to-follow recipe balances the numbing heat of Sichuan peppercorns with the umami depth of doubanjiang, making it an unforgettable addition to your dinner table. Perfect for weeknight meals or impressive gatherings, this dish is sure to delight family and friends alike!
Ingredients
Scale
- 14 oz firm tofu, pressed and cubed
- ½ lb ground pork (or substitute with ground chicken or plant-based alternative)
- 1 tbsp Sichuan peppercorns
- 2 tbsp doubanjiang (chili bean paste)
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 2 tbsp low-sodium soy sauce
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
- Press the tofu for about 15 minutes to remove excess moisture, then cut into cubes.
- In a large skillet over medium-high heat, add oil and cook the ground pork until browned, breaking it apart.
- Add garlic, ginger, and Sichuan peppercorns; stir until fragrant.
- Mix in doubanjiang and soy sauce; add water or broth and simmer for five minutes.
- Gently fold in tofu cubes; simmer for another five minutes.
- Add cornstarch mixture to thicken the sauce while stirring gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Sichuan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg