Mapo Tofu
Mapo tofu is an iconic Sichuan pork and tofu stir-fry that's bursting with heat, spice and aroma. Generous spoonfuls of doubanjiang (spicy broad bean paste) and freshly toasted ground peppercorns add bold and robust flavours, and an addictive lip-numbing sensation.
Ingredients
- 600 g soft tofu
- 150 g ground pork
- 1 tbsp Sichuan peppercorns
- 2 - 3 tbsp oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 2 stalks spring onion finely chopped
- 1½ tbsp hot broad bean paste doubanjiang
- 1 cup chicken stock mix 1 tsp chicken seasoning powder in 250 ml water
- 1 tbsp dark soy sauce
- 1 tsp Chinese wine
- 1 tsp sugar or to taste
- Corn starch solution for thickening mix 2 tsp corn starch in 1 tbsp water
- 1 tbsp chilli oil optional
Seasonings for meat:
- 2 tsp light soy sauce
- 2 tsp Chinese wine
- 1 tsp sesame oil
Instructions
- In a bowl, season the ground pork with 2 tsp light soy sauce, 2 tsp Chinese wine and 1 tsp sesame oil.
- Finely chop garlic, ginger and spring onions. Dice the tofu into 2-cm (1-inch) cubes.
- In a wok or pan, dry fry the Sichuan peppercorns over low-medium heat until brown and aromatic, about 2 minutes. Remove and grind in a mortar with a pestle. Set aside.
- Heat up 2 tbsp oil in a wok over high heat. When oil is very hot, stir fry the seasoned pork until browned. Use your wok chan or spatula to cut into the pork to separate chunks into smaller pieces.
- Add dark soy sauce and continue to stir fry until juices evaporate and oils remain. Remove the meat with a slotted spoon.
- To the hot oil, add garlic, ginger and ½ of chopped spring onions. Stir fry until fragrant, about 10 seconds. Add the doubanjiang and ½ of ground Sichuan peppercorns. Stir fry to mix well, about 10 seconds.
- Add chicken stock, Chinese wine, and sugar. Bring to a boil, then add the tofu (drain away excess water) and cooked pork. Stir around in the wok once or twice to spread out tofu and pork to braise in the sauce. Return to a boil, then reduce heat to let the mixture simmer. Important! Do not stir the tofu frequently, to prevent it from breaking up too much.
- Let simmer for 5 minutes or until sauce is reduced by ¼. Gently stir in the corn starch solution, and simmer until sauce thickens. Do a taste test. Add salt or sugar, as desired.
- Dish out onto a serving plate. Drizzle over with chilli oil (optional). Sprinkle remaining Sichuan peppercorns. Garnish with remaining chopped spring onions, and serve immediately.
Nutrition
Serving: 1servingCalories: 306kcalCarbohydrates: 25gProtein: 18gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 11gCholesterol: 25mgSodium: 624mgFiber: 2gSugar: 2g
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