Chinese 20 min

Spicy Mapo Tofu

Name: Spicy Mapo Tofu
Total time: 20 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 block (14 oz) soft tofu, cubed; ½ lb ground pork; 2 tablespoons doubanjiang (spicy fermented bean paste); 1 tablespoon fermented black beans, minced; 1 cup chicken broth; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons soy sauce; 1 teaspoon Sichuan peppercorns, toasted and ground; 1 teaspoon cornstarch dissolved in 2 tablespoons water; 2 tablespoons vegetable oil; 3 green onions, sliced; Sesame oil and jasmine rice for serving

high-proteinspicygluten-freequick

Ingredientsfor 2

340

Cal

22g

Protein

10g

Carbs

24g

Fat

11 block (14 oz) soft tofu, cubed
2½ lb ground pork
32 tablespoons doubanjiang (spicy fermented bean paste)
41 tablespoon fermented black beans, minced
51 cup chicken broth
63 cloves garlic, minced
71 tablespoon fresh ginger, grated
82 tablespoons soy sauce
91 teaspoon Sichuan peppercorns, toasted and ground
101 teaspoon cornstarch dissolved in 2 tablespoons water
112 tablespoons vegetable oil
123 green onions, sliced
13Sesame oil and jasmine rice for serving

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Instructions

1
Heat vegetable oil in a wok over high heat. Add ground pork and cook, breaking apart, until well-browned and crispy. Add doubanjiang and black beans — stir-fry in the oil for 2 minutes until the paste darkens and becomes very fragrant. This step is critical for flavor.
2
Add garlic and ginger, cooking 1 minute. Pour in chicken broth and soy sauce. Bring to a simmer.
3
Gently slide in cubed soft tofu. Do not stir with a spoon — swirl the wok or use a spatula very gently to avoid breaking the delicate tofu. Simmer 3–4 minutes to heat through.
4
Pour in the cornstarch slurry and swirl to thicken the sauce. Sprinkle ground Sichuan peppercorn over the top — it creates the signature mala (numbing spicy) sensation. Finish with sesame oil and green onions. Serve over steamed rice.