Fiery Mapo Tofu
Fiery Mapo Tofu
Ingredients
- 2 tablespoons oil, for cooking
- 2 cloves garlic, minced or crushed
- 250 grams pork mince
- 1 teaspoon Sichuan peppercorns, ground
- 2 tablespoons spicy bean sauce, (doubanjiang)
- 1 1/2 cups chicken stock
- 1 tablespoon cornstarch
- 2 tablespoons water, for slurry
- 1 block silken tofu, about 400g, cut into 1-inch cubes
- 2 tablespoons fragrant homemade chili oil, or to taste
- 1/4 cup spring onion, chopped
Instructions
- 1
Heat the oil in a wok or large pan over medium-high heat.
⏱️ 2 min
- 2
Add the minced or crushed garlic to the hot oil and sauté until fragrant, about 30 seconds to 1 minute.
⏱️ 1 min
- 3
Add the pork mince to the pan. Cook, breaking it up with a spatula, until it is browned and cooked through, about 5-7 minutes.
⏱️ 7 min
- 4
Once the pork mince is cooked, add the ground Sichuan peppercorns and spicy bean sauce (doubanjiang) to the pan. Mix well to combine with the pork, cooking for another 1-2 minutes to allow the flavors to meld.
⏱️ 2 min
- 5
Pour in the chicken stock and stir to combine. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 6
In a small bowl, whisk together the cornstarch and water to create a slurry. Gradually add the cornstarch slurry to the simmering sauce, stirring constantly, until the desired consistency is reached and the sauce has thickened.
⏱️ 2 min
- 7
Carefully add the cubed silken tofu directly into the pan. Gently fold the tofu into the sauce to coat without breaking the delicate cubes.
⏱️ 2 min
- 8
Add a generous amount of fragrant homemade chili oil over the tofu and sauce. Gently toss the ingredients to combine.
⏱️ 1 min
- 9
Taste and adjust seasonings if necessary. Once the balance of flavors is satisfactory, finish the dish by adding the chopped spring onion. Gently mix to incorporate.
⏱️ 1 min
- 10
Serve the Mapo Tofu hot, especially with a bowl of freshly steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fiery Mapo Tofu
- 2 tablespoons oil, for cooking
- 2 cloves garlic, minced or crushed
- 250 grams pork mince
- 1 teaspoon Sichuan peppercorns, ground
- 2 tablespoons spicy bean sauce, (doubanjiang)
- 1 1/2 cups chicken stock
- 1 tablespoon cornstarch
- 2 tablespoons water, for slurry
- 1 block silken tofu, about 400g, cut into 1-inch cubes
- 2 tablespoons fragrant homemade chili oil, or to taste
- 1/4 cup spring onion, chopped
Instructions
- 1
Heat the oil in a wok or large pan over medium-high heat.
⏱️ 2 min - 2
Add the minced or crushed garlic to the hot oil and sauté until fragrant, about 30 seconds to 1 minute.
⏱️ 1 min - 3
Add the pork mince to the pan. Cook, breaking it up with a spatula, until it is browned and cooked through, about 5-7 minutes.
⏱️ 7 min - 4
Once the pork mince is cooked, add the ground Sichuan peppercorns and spicy bean sauce (doubanjiang) to the pan. Mix well to combine with the pork, cooking for another 1-2 minutes to allow the flavors to meld.
⏱️ 2 min - 5
Pour in the chicken stock and stir to combine. Bring the mixture to a gentle simmer.
⏱️ 3 min - 6
In a small bowl, whisk together the cornstarch and water to create a slurry. Gradually add the cornstarch slurry to the simmering sauce, stirring constantly, until the desired consistency is reached and the sauce has thickened.
⏱️ 2 min - 7
Carefully add the cubed silken tofu directly into the pan. Gently fold the tofu into the sauce to coat without breaking the delicate cubes.
⏱️ 2 min - 8
Add a generous amount of fragrant homemade chili oil over the tofu and sauce. Gently toss the ingredients to combine.
⏱️ 1 min - 9
Taste and adjust seasonings if necessary. Once the balance of flavors is satisfactory, finish the dish by adding the chopped spring onion. Gently mix to incorporate.
⏱️ 1 min - 10
Serve the Mapo Tofu hot, especially with a bowl of freshly steamed rice.
⏱️ 1 min