Mapo Tofu with Pork Mince (麻婆豆腐)
Mapo Tofu with Pork Mince is Sichuan soul food. Silky bean curd is infused with a homemade chili mix for the most comforting dish!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 450 g / 1 lb soft tofu
- 150 g / 0.33 lb pork neck
- 25 g / 0.06 lb pickled ginger
- 1 tbsp green sichuan peppercorns
- 10 g / 0.02 lb dried hot chili ((roughly sliced))
- 1 tbsp chili bean paste ((doubanjiang; we get the Lee Kum Kee version))
- 1 tsp dark soy sauce
- 20 g / 0.04 lb pickled chili
- 1/2 sprig spring onion
- 1 tbsp potato starch ((for the starch slurry))
- 150 mL / 0.6 US cup water ((for the starch slurry))
- 1/2 US cup cooking oil
- 1 tsp sugar ((or to taste))
- 2 tsp salt ((one for boiling bean curd, one for seasoning; season to taste))
- 200 mL / 0.8 US cup water
Instructions
- 1
Start by cubing the tofu into cubes roughly 2cm (0.8") thick.Note: If you're using a softer tofu, be very gentle to avoid any unnecessary breaking.
- 2
Bring a wok of water to a boil with the 1 tsp salt and slide the bean curd cubes in. Cook for 2-3 minutes to remove the excess liquid.
- 3
Drain the tofu in a colander as you work on the other ingredients.
- 4
Hammer at the meat with a cleaver until it resembles mince.
- 5
Finely chop the pickled ginger, pickled chili and spring onions.
- 6
Heat up a wok on medium heat and add 2 tbsp oil. Turn the heat to low, then pour the peppercorns and dried chili in for 10 seconds. Scoop the aromatics out and put them on a chopping board.
- 7
Use a cleaver to crush the aromatics.
- 8
Finely chop the green peppercorn and dried chili mix, then set aside for later.
- 9
Pour oil into the wok and turn the heat to high. Add the mince in to cook for 2 minutes.
- 10
Add the chili bean paste, pickled ginger and pickled chili and stir fry for 1 minute, then add 1 tsp of the peppercorn and chili mix and stir until combined.Note: The amount of peppercorn and chili mix you add will affect how spicy this Mapo Tofu will get. Make sure to taste as you go and add to preference.
- 11
Pour the water into the wok and add the sugar, 1 tsp salt and dark soy sauce. Mix until well combined, then slide the tofu in.
- 12
Scoop the bean curd carefully so it is mostly covered by the sauce, then let it simmer for 5 minutes on medium heat.
- 13
Mix the corn starch slurry until combined, then add 1/3 of it and stir through. Repeat until it is all finished.
- 14
Garnish with chopped spring onions and serve hot as is!