Fiery Mapo Tofu
Fiery Mapo Tofu
Ingredients
For the Mapo Tofu
- 2 tablespoons vegetable oil
- 3 garlic, cloves, minced
- 1 pound ground pork
- 1 teaspoon Sichuan peppercorn powder
- 2 tablespoons doubanjiang, (spicy fermented bean paste)
- 1 1/2 cups chicken stock
- 1 block silken tofu, about 14 ounces, cut into 3/4-inch cubes
- 2 tablespoons fragrant homemade chili oil, or as needed
- 1/4 cup spring onions, chopped, for garnish
For the Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For Serving
- 4 cups cooked white rice
Instructions
- 1
Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant.
⏱️ 2 min
- 2
Add the ground pork to the pan. Break it up with a spatula and stir-fry until it is fully cooked and browned, about 5 to 7 minutes. Drain any excess fat if necessary.
⏱️ 6 min
- 3
Sprinkle the Sichuan peppercorn powder over the cooked pork. Add the doubanjiang and stir-fry for 1 to 2 minutes, allowing the sauce to 'fry off' and deepen its flavor.
⏱️ 2 min
- 4
Pour in the chicken stock and bring the mixture to a simmer. While the sauce is simmering, prepare the cornstarch slurry by whisking together the cornstarch and cold water in a small bowl until smooth.
⏱️ 3 min
- 5
Slowly pour the cornstarch slurry into the simmering sauce while stirring constantly. Continue to stir until the sauce thickens to your desired consistency, about 1 minute.
⏱️ 1 min
- 6
Carefully add the cubed silken tofu to the pan. Drizzle a generous amount of fragrant homemade chili oil over the tofu and sauce. Gently toss or fold the mixture to coat the tofu without breaking it apart.
⏱️ 3 min
- 7
Stir in the chopped spring onions just before serving.
⏱️ 1 min
- 8
Serve the fiery Mapo Tofu immediately over freshly cooked white rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fiery Mapo Tofu
Ingredients
For the Mapo Tofu
- 2 tablespoons vegetable oil
- 3 garlic, cloves, minced
- 1 pound ground pork
- 1 teaspoon Sichuan peppercorn powder
- 2 tablespoons doubanjiang, (spicy fermented bean paste)
- 1 1/2 cups chicken stock
- 1 block silken tofu, about 14 ounces, cut into 3/4-inch cubes
- 2 tablespoons fragrant homemade chili oil, or as needed
- 1/4 cup spring onions, chopped, for garnish
For the Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For Serving
- 4 cups cooked white rice
Instructions
- 1
Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant.
⏱️ 2 min - 2
Add the ground pork to the pan. Break it up with a spatula and stir-fry until it is fully cooked and browned, about 5 to 7 minutes. Drain any excess fat if necessary.
⏱️ 6 min - 3
Sprinkle the Sichuan peppercorn powder over the cooked pork. Add the doubanjiang and stir-fry for 1 to 2 minutes, allowing the sauce to 'fry off' and deepen its flavor.
⏱️ 2 min - 4
Pour in the chicken stock and bring the mixture to a simmer. While the sauce is simmering, prepare the cornstarch slurry by whisking together the cornstarch and cold water in a small bowl until smooth.
⏱️ 3 min - 5
Slowly pour the cornstarch slurry into the simmering sauce while stirring constantly. Continue to stir until the sauce thickens to your desired consistency, about 1 minute.
⏱️ 1 min - 6
Carefully add the cubed silken tofu to the pan. Drizzle a generous amount of fragrant homemade chili oil over the tofu and sauce. Gently toss or fold the mixture to coat the tofu without breaking it apart.
⏱️ 3 min - 7
Stir in the chopped spring onions just before serving.
⏱️ 1 min - 8
Serve the fiery Mapo Tofu immediately over freshly cooked white rice.
⏱️ 1 min