Mapo Tofu
麻婆豆腐
Silken tofu simmered in a fiery, numbing sauce of doubanjiang (fermented chili bean paste), ground pork, Sichuan peppercorns, and black beans — the most iconic dish of Sichuan cuisine.
- Total
- 30 min
- Serves
- 4
- Level
- Medium
Prep 10 min · Cook 20 min
Ingredients
Method
Cut tofu into 2 cm cubes. Gently blanch in lightly salted boiling water for 2 minutes. Drain carefully and set aside.
About 4 min
Toast Sichuan peppercorns in a dry pan until fragrant. Grind to a powder and set aside.
About 2 min
Heat oil in a wok over high heat. Fry doubanjiang 1–2 minutes until the oil turns red. Add minced garlic, ginger, and black beans. Stir-fry 30 seconds.
About 4 min
Add ground pork and stir-fry until cooked through, breaking it up. Pour in broth and bring to a simmer. Gently slide in tofu. Simmer 5 minutes.
About 8 min
Thicken with a cornstarch slurry if desired. Finish with ground Sichuan pepper and sliced green onions. Serve immediately over steamed rice.
About 2 min
Nutrition per serving (estimate)
- Calories
- 280
- Protein
- 18 g
- Carbs
- 10 g
- Fat
- 18 g
- Fibre
- 2 g
- Sodium
- 860 mg
Contains: soy
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Recipe by Boon Tools.