Description
Mapo Tofu is a classic Sichuan dish featuring tender cubes of tofu in a bold, spicy sauce with ground pork, fermented black beans, and Szechuan peppercorns. This traditional Chinese recipe offers a perfect blend of numbing heat and savory flavors, ideal for a comforting meal served with steamed rice.
Ingredients
Units
Scale
Meat and Protein
- 1/2 pound ground pork
- 14 ounces firm tofu, cut into small cubes
Sauce and Seasonings
- 1 tablespoon soy sauce (low sodium)
- 2 tablespoons chili bean paste (doubanjiang)
- 1 tablespoon fermented black beans (rinsed and drained)
- 1 tablespoon granulated sugar
- 1/2 cup chicken broth (low sodium)
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Spices and Aromatics
- 2 tablespoons vegetable oil
- 2 tablespoons Szechuan peppercorns (crushed)
- 2 cloves garlic (minced)
- 2 teaspoons fresh ginger (minced)
- 2 green onions (finely chopped)
Instructions
- Prepare the Pork: In a bowl, combine the ground pork with 1 tablespoon of low sodium soy sauce and set aside to marinate briefly, allowing the flavors to meld.
- Cook the Pork: Heat 2 tablespoons of vegetable oil in a wok or large frying pan over high heat. Add the marinated ground pork and cook for a couple of minutes until it is almost fully cooked and no longer pink.
- Toast Szechuan Peppercorns: Push the pork to the side of the pan and add the crushed Szechuan peppercorns. Stir-fry them for 10 to 20 seconds until fragrant, then mix thoroughly with the pork.
- Add Aromatics: Incorporate the minced garlic and fresh ginger, stir-frying together with the pork for 2 to 3 minutes until the pork is browned and fully cooked through.
- Create the Sauce: Add the chili bean paste, fermented black beans, and granulated sugar. Stir-fry for another minute to combine the flavors. Pour in the low sodium chicken broth and bring the mixture to a boil. Reduce the heat to medium-low and let it simmer gently for 5 to 7 minutes to develop the sauce.
- Add Tofu and Thicken Sauce: Gently add the cubed tofu into the simmering sauce, stirring carefully to avoid breaking the tofu. Let it simmer for an additional 5 to 7 minutes. Then stir in the cornstarch slurry (cornstarch mixed with water) and cook for another minute until the sauce thickens to a luscious consistency.
- Garnish and Serve: Remove from the heat, garnish with finely chopped green onions, and serve hot alongside steamed rice for a satisfying meal.
Notes
- Use firm tofu to prevent the cubes from breaking apart during cooking.
- Adjust the amount of chili bean paste depending on your preferred spice level.
- For a vegetarian version, substitute ground pork with finely chopped mushrooms or plant-based meat alternatives and use vegetable broth instead of chicken broth.
- Toast Szechuan peppercorns lightly to release their aromatic oils before crushing for best flavor.
- This dish pairs perfectly with steamed jasmine or short-grain rice to balance the spiciness.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg
