Description
Mapo Tofu is a flavorful Sichuan dish featuring silky tofu and ground meat in a spicy sauce. Perfect over rice, it combines bold flavors and delightful textures, making it a comforting meal thats sure to impress.
Ingredients
Scale
- 1 block (14 oz) firm tofu
- 2 tablespoons vegetable oil
- 1 tablespoon Sichuan peppercorns
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 pound ground pork (or beef, if preferred)
- 3 tablespoons doubanjiang (fermented broad bean paste)
- 2 tablespoons soy sauce
- 1 tablespoon rice wine (Shaoxing wine)
- 1 cup chicken or vegetable broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 green onions, chopped (for garnish)
- 1 tablespoon sesame oil
- Cooked rice (for serving)
Instructions
- Prepare the Tofu: Drain the tofu by wrapping it in a clean kitchen towel and placing a heavy object on top for 15-20 minutes to press out excess moisture. Cut the tofu into 1-inch cubes.
- Blanch the Tofu: In a pot of boiling water, gently add the tofu cubes and blanch for 2-3 minutes. Drain and set aside.
- Prepare the Sauce: In a large skillet or wok, heat vegetable oil over medium heat. Add Sichuan peppercorns and stir for 30 seconds until fragrant.
- Add minced garlic and ginger, sauté for 1 minute until aromatic.
- Add ground pork (or beef) to the skillet, breaking it up with a spatula. Cook until browned and cooked through, about 5-7 minutes.
- Stir in doubanjiang and cook for another 2-3 minutes to deepen the flavor.
- Pour in soy sauce and rice wine, stirring to combine. Cook for 1 minute.
- Add chicken or vegetable broth and bring to a gentle simmer.
- Gently fold in the blanched tofu cubes, ensuring they are coated in the sauce. Simmer for 5-7 minutes to absorb flavors.
- Stir in the cornstarch slurry and cook for another 2-3 minutes until the sauce thickens.
- Drizzle sesame oil over the dish and stir gently to incorporate.
- Taste and adjust seasoning if necessary. Add more doubanjiang or chili oil for extra spice if desired.
- Serve the Mapo Tofu over cooked rice and garnish with chopped green onions.
- Enjoy your homemade Mapo Tofu!
Notes
- For a vegetarian version, substitute the ground meat with mushrooms or a plant-based meat alternative.
- Adjust the amount of doubanjiang based on your spice preference.
- This dish can be made ahead of time and reheated, as the flavors deepen over time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes