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.
Ingredients
- ½ lb ground pork
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 2 dashes ground white pepper
- 2 teaspoons cornstarch
- ½ cup + 2 tablespoons water divided
- 2 tablespoons cooking oil
- 2 cloves garlic minced
- ½ inch ginger finely julienned
- 3 tablespoons chili black bean paste or doubanjiang
- 2 tablespoons sugar
- 1 block tofu firm, cut into large cubes
- ground Szechuan peppercorns
- ½ cup chopped scallions garnish
Instructions
- 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.
- Mix cornstarch with 2 tablespoons water. Stir well to break up the clumps.
- Heat cooking oil in a wok over medium-high heat.
- When the wok starts to smoke a little, add the ground pork. When the pork is about half-way cooked, add garlic and ginger.
- Stir-fry until the pork is cooked all the way through.
- Add chili black bean paste and sugar.
- Stir in ½ cup of water.
- Push the ground pork towards the side of the wok, and add the tofu to the wok. Reduce the heat to low.
- Let it simmer for about 2 mins. Stir occasionally and gently.
- Turn up the heat to high to bring the sauce to a boil. Add the cornstarch mixture.
- Transfer to a serving dish. Garnish with chopped scallions and ground Szechuan peppercorns.
- Serve immediately with steamed rice. Enjoy!
Nutrition
Serving: 1gCalories: 383kcalCarbohydrates: 12gProtein: 27gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 18gCholesterol: 53mgSodium: 233mgFiber: 2gSugar: 8g
Tried this recipe?Tag @wokandskillet on Instagram or Facebook!