Meal Prep Mapo Tofu
Meal Prep Mapo Tofu
Ingredients
For the Mapo Tofu
- 1 tablespoon neutral oil, like canola or vegetable oil
- 200 g ground pork, or plant-based alternative
- 2-3 cloves garlic, minced
- 1 inch piece ginger, grated or minced
- 1 tablespoon Doubanjiang, Sichuan chili bean paste
- 1 teaspoon Douchi, fermented black beans, roughly chopped
- 1/2 teaspoon Sichuan peppercorns, ground (or Sichuan chili oil with peppercorns)
- 2 cups chicken or vegetable broth
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 teaspoon sugar
- 1 block silken or medium firm tofu, approx. 400g-500g, cut into 1-inch cubes
- 1/4 cup green onions, chopped, for garnish
- 1 teaspoon cornstarch, mixed with 2 tablespoons water (cornstarch slurry)
For Serving (Meal Prep)
- 4 servings cooked rice, e.g., jasmine rice
- 4 servings green vegetables, steamed or stir-fried (e.g., bok choy, broccoli)
Instructions
- 1
Mince the garlic and ginger. Roughly chop the Douchi (fermented black beans). If using whole Sichuan peppercorns, lightly toast them in a dry pan for 1-2 minutes until fragrant, then grind them using a mortar and pestle or spice grinder.
⏱️ 10 min
- 2
Heat 1 tablespoon of neutral oil in a large wok or deep skillet over medium-high heat. Add the 200g ground pork and cook, breaking it apart with a spatula, until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
⏱️ 7 min
- 3
Push the cooked pork to one side of the wok. Add the minced garlic, grated ginger, Doubanjiang, and chopped Douchi to the empty side of the wok. Sauté for 1-2 minutes until fragrant and the chili bean paste has bloomed, turning the oil red.
⏱️ 2 min
- 4
Stir the aromatics and spices into the cooked pork. Pour in the 2 cups of chicken or vegetable broth, scraping the bottom of the pan to deglaze and incorporate any browned bits.
⏱️ 2 min
- 5
Add 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon Shaoxing wine, and 1 teaspoon sugar. Stir well to combine. Bring the sauce to a gentle simmer.
⏱️ 3 min
- 6
Carefully add the 1-inch tofu cubes to the simmering sauce. Gently stir or swirl the pan to ensure the tofu is coated without breaking it apart. Let it simmer for 5-7 minutes to allow the tofu to absorb the flavors.
⏱️ 7 min
- 7
Give the cornstarch slurry a quick stir to ensure the cornstarch is fully dissolved. Slowly pour the cornstarch slurry into the simmering tofu, stirring gently until the sauce thickens to your desired consistency. Add more slurry if a thicker sauce is preferred.
⏱️ 2 min
- 8
Remove the wok from heat. Stir in the ground Sichuan peppercorns (or a drizzle of Sichuan chili oil with peppercorns) for that signature numbing and spicy flavor.
⏱️ 1 min
- 9
Divide cooked rice into individual meal prep containers. Add steamed or stir-fried green vegetables (like bok choy or broccoli) to each container alongside the rice.
⏱️ 5 min
- 10
Ladle generous portions of the freshly made Mapo Tofu over the rice and vegetables in each container.
⏱️ 2 min
- 11
Garnish each portion with chopped green onions. Allow the meal prep containers to cool completely before sealing them tightly. Store in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop until thoroughly hot.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Meal Prep Mapo Tofu
For the Mapo Tofu
- 1 tablespoon neutral oil, like canola or vegetable oil
- 200 g ground pork, or plant-based alternative
- 2-3 cloves garlic, minced
- 1 inch piece ginger, grated or minced
- 1 tablespoon Doubanjiang, Sichuan chili bean paste
- 1 teaspoon Douchi, fermented black beans, roughly chopped
- 1/2 teaspoon Sichuan peppercorns, ground (or Sichuan chili oil with peppercorns)
- 2 cups chicken or vegetable broth
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 teaspoon sugar
- 1 block silken or medium firm tofu, approx. 400g-500g, cut into 1-inch cubes
- 1/4 cup green onions, chopped, for garnish
- 1 teaspoon cornstarch, mixed with 2 tablespoons water (cornstarch slurry)
For Serving (Meal Prep)
- 4 servings cooked rice, e.g., jasmine rice
- 4 servings green vegetables, steamed or stir-fried (e.g., bok choy, broccoli)
Instructions
- 1
Mince the garlic and ginger. Roughly chop the Douchi (fermented black beans). If using whole Sichuan peppercorns, lightly toast them in a dry pan for 1-2 minutes until fragrant, then grind them using a mortar and pestle or spice grinder.
⏱️ 10 min - 2
Heat 1 tablespoon of neutral oil in a large wok or deep skillet over medium-high heat. Add the 200g ground pork and cook, breaking it apart with a spatula, until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
⏱️ 7 min - 3
Push the cooked pork to one side of the wok. Add the minced garlic, grated ginger, Doubanjiang, and chopped Douchi to the empty side of the wok. Sauté for 1-2 minutes until fragrant and the chili bean paste has bloomed, turning the oil red.
⏱️ 2 min - 4
Stir the aromatics and spices into the cooked pork. Pour in the 2 cups of chicken or vegetable broth, scraping the bottom of the pan to deglaze and incorporate any browned bits.
⏱️ 2 min - 5
Add 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon Shaoxing wine, and 1 teaspoon sugar. Stir well to combine. Bring the sauce to a gentle simmer.
⏱️ 3 min - 6
Carefully add the 1-inch tofu cubes to the simmering sauce. Gently stir or swirl the pan to ensure the tofu is coated without breaking it apart. Let it simmer for 5-7 minutes to allow the tofu to absorb the flavors.
⏱️ 7 min - 7
Give the cornstarch slurry a quick stir to ensure the cornstarch is fully dissolved. Slowly pour the cornstarch slurry into the simmering tofu, stirring gently until the sauce thickens to your desired consistency. Add more slurry if a thicker sauce is preferred.
⏱️ 2 min - 8
Remove the wok from heat. Stir in the ground Sichuan peppercorns (or a drizzle of Sichuan chili oil with peppercorns) for that signature numbing and spicy flavor.
⏱️ 1 min - 9
Divide cooked rice into individual meal prep containers. Add steamed or stir-fried green vegetables (like bok choy or broccoli) to each container alongside the rice.
⏱️ 5 min - 10
Ladle generous portions of the freshly made Mapo Tofu over the rice and vegetables in each container.
⏱️ 2 min - 11
Garnish each portion with chopped green onions. Allow the meal prep containers to cool completely before sealing them tightly. Store in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop until thoroughly hot.
⏱️ 15 min