Mapo Tofu (Spicy Tofu with Minced Meat)
A bold and flavorful Sichuan dish, Mapo Tofu combines silken tofu and ground meat in a spicy, aromatic sauce.
Ingredients
- 400 g silken tofu cubed
- 200 g ground pork or beef
- 2 tbsp vegetable oil
- 2 garlic cloves minced
- 1 tsp ginger grated
- 2 tbsp doubanjiang Sichuan chili bean paste
- 1 tbsp soy sauce
- 1 tbsp rice wine or sherry
- 1/2 tsp Sichuan peppercorns crushed
- 1/2 cup chicken or vegetable broth
- 1 tsp cornstarch mixed with 2 tbsp water
- 2 green onions chopped, for garnish
Instructions
- Heat vegetable oil in a skillet or wok over medium heat. Add garlic and ginger, stir-frying until fragrant.
- Add ground meat and cook until browned. Stir in doubanjiang, soy sauce, and rice wine. Cook for 1-2 minutes to release the flavors.
- Add chicken broth and bring to a simmer. Carefully add tofu cubes and gently stir to coat them in the sauce.
- Sprinkle crushed Sichuan peppercorns and simmer for 5 minutes.
- Stir in the cornstarch mixture and cook until the sauce thickens slightly.
- Garnish with chopped green onions and serve hot with steamed rice.
NUTRITION FACTS (Per Serving)
Calories: 240 kcal
Carbohydrates: 8 g
Fat: 16 g
Protein: 16 g