Chinese 20 min

Mapo Tofu

Name: Mapo Tofu
Total time: 20 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 block (14 oz) soft tofu, cubed; 1/4 lb ground pork; 2 tbsp doubanjiang (fermented chili bean paste); 1 tbsp soy sauce; 1 tbsp Shaoxing wine; 1 tsp sugar; 1/2 cup chicken broth; 2 cloves garlic, minced; 1 tbsp ginger, minced; 2 green onions, sliced; 1 tbsp Sichuan peppercorns, ground; 1 tbsp cornstarch mixed with 2 tbsp water; 2 tbsp vegetable oil

SichuanTofuChinese

Ingredientsfor 2

280

Cal

20g

Protein

10g

Carbs

18g

Fat

11 block (14 oz) soft tofu, cubed
21/4 lb ground pork
32 tbsp doubanjiang (fermented chili bean paste)
41 tbsp soy sauce
51 tbsp Shaoxing wine
61 tsp sugar
71/2 cup chicken broth
82 cloves garlic, minced
91 tbsp ginger, minced
102 green onions, sliced
111 tbsp Sichuan peppercorns, ground
121 tbsp cornstarch mixed with 2 tbsp water
132 tbsp vegetable oil

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Instructions

1
Gently simmer tofu cubes in salted water for 2 minutes to firm them up. Drain carefully.
2
Heat oil in a wok over high heat. Add ground pork and stir-fry until browned and crispy, about 3-4 minutes.
3
Add doubanjiang and stir-fry for 1 minute until the oil turns red and fragrant.
4
Add garlic and ginger, stir 30 seconds. Add Shaoxing wine, soy sauce, sugar, and broth.
5
Gently slide in the tofu cubes. Simmer for 5 minutes without stirring (so tofu doesn't break). Gently shake the pan instead.
6
Drizzle cornstarch slurry around the edges of the wok. Gently swirl to thicken the sauce.
7
Transfer to a serving plate. Top with ground Sichuan peppercorn and sliced green onions. Serve with steamed rice.