Mapo Tofu
Mapo Tofu is a well-loved Szechuan classic dish with various renditions all around the world. Tender pieces of tofu absorb the delicious flavors of the spicy and aromatic sauce with ground pork. Enjoy with steamed rice.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1/2 lb ground pork
- 1 tsp sesame oil
- 1 tsp soy sauce
- 2 dashes ground white pepper
- 2 tsp cornstarch
- 1/2 cup + 2 tablespoons water (divided)
- 2 tbsp cooking oil
- 2 clove garlic (minced)
- 1/2 inch ginger (finely julienned)
- 3 tbsp chili black bean paste or doubanjiang
- 2 tbsp sugar
- 1 block tofu (firm, cut into large cubes)
- ground Szechuan peppercorns
- 1/2 cup chopped scallions (garnish)
Instructions
- 1
Marinate ground pork with sesame oil, soy sauce and white pepper. Let it sit at room temperature for just a few minutes as you prepare the rest of the ingredients.
- 2
Mix cornstarch with 2 tablespoons water. Stir well to break up the clumps.
- 3
Heat cooking oil in a wok over medium-high heat.
- 4
When the wok starts to smoke a little, add the ground pork. When the pork is about half-way cooked, add garlic and ginger.
- 5
Stir-fry until the pork is cooked all the way through.
- 6
Add chili black bean paste and sugar.
- 7
Stir in 1/2 cup of water.
- 8
Push the ground pork towards the side of the wok, and add the tofu to the wok. Reduce the heat to low.
- 9
Let it simmer for about 2 mins. Stir occasionally and gently.
- 10
Turn up the heat to high to bring the sauce to a boil. Add the cornstarch mixture.
- 11
Transfer to a serving dish. Garnish with chopped scallions and ground Szechuan peppercorns.
- 12
Serve immediately with steamed rice. Enjoy!