Mapo Tofu (麻婆豆腐)
mfed3
https://publicdomainrecipes.com/mapo-tofu/
10 min
15 min
This Mapo Tofu recipe features marinated ground pork and soft tofu simmered in a spicy doubanjiang sauce with aromatic ginger, garlic, and Sichuan peppercorns, traditionally served over steamed rice.
4 servings
450 g (1 lb) ground pork
1 tbsp soy sauce
1 tbsp Shaoxing cooking wine
1 tsp cornstarch
1 tsp white pepper powder
2 tbsp spicy doubanjiang (la doubanjiang)
1 tsp dou-chi
2-3 chopped scallions white and green separated)
2-4 minced garlic cloves
2 inch minced ginger (similar amount as garlic)
400 ml chicken broth or water
340 g (1 package) soft tofu cut into 1.5cm (1/2 inch cubes)
1 tbsp Sichuan peppercorns crushed
Marinade the pork in shaoxing cooking wine, a splash of cooking oil, the soy sauce,
Add cooking oil to a wok and sear the ground pork until browned, chopping it up as it cooks
Add the doubanjiang and let it simmer for about a minute
Add the minced aromatics (ginger, garlic) scallion whites, and dou-chi and cook until fragrant
Add the stock and a splash of soy sauce, turn up the gas and bring to a boil
Add the tofu, lower the gas, and braise for around 15 mins
You’ll know it’s done when the tofu shows their trademark “pockmarks” and the seasoning sticks to them
Mix in the crushed Sichuan peppercorns and green parts of the scallions right before serving
Serve over steamed rice