Mapo Tofu (Sichuan Spicy Tofu)

Name: Mapo Tofu (Sichuan Spicy Tofu)
Cook time: 30 min
Cuisine: chinese
Ingredients: 1 block silken tofu or soft; 4 oz ground pork or beef; 2 tbsp doubanjiang; 1 tbsp douchi; 1 tsp sichuan peppercorns; 1 tbsp gochugaru or chili flakes; 1 tsp ginger; 2 cloves garlic; 1 cup chicken stock; 1 tbsp soy sauce; 2 tbsp cornstarch slurry; 2 stalks scallions; 3 tbsp vegetable oil

The famous Sichuan dish of silken tofu set in a spicy, oily, and numbing sauce made with fermented broad bean paste (doubanjiang) and ground pork.

30mTime

HardDifficulty

4 pplServings

ChineseCuisine

Ingredients

0 of 13 ingredients checked

Proteins

1 block Silken Tofu Or Soft
4 oz Ground Pork Or Beef

Produce

1 tsp Ginger
2 cloves Garlic
2 stalks Scallions

Grains & Starches

2 tbsp Cornstarch Slurry

Sauces & Oils

2 tbsp Doubanjiang
1 cup Chicken Stock
1 tbsp Soy Sauce
3 tbsp Vegetable Oil

Spices & Seasoning

1 tsp Sichuan Peppercorns
1 tbsp Gochugaru Or Chili Flakes

Other

1 tbsp Douchi

13 items

Instructions

Techniques one tap away on the steps that use them

braisingstir-frying

0% Complete

silken_tofu_or_soft cubes in boiling salted water for 2 minutes. Drain carefully.

Heat vegetable_oil in a wok. Fry ground_pork_or_beef until crispy and fat renders.

Add doubanjiang and cook until the oil turns red. Add douchi, garlic, ginger, and chili flakes.

Pour in chicken_stock and soy_sauce. Bring to a boil.

Gently slide in the tofu. for 5 minutes.

Stir in cornstarch_slurry gradually to thicken sauce.

Transfer to bowl. Sprinkle liberally with ground sichuan_peppercorns and scallions. Serve with rice.