Mapo Tofu is a popular Chinese dish featuring soft tofu set in a spicy, flavorful sauce filled with minced meat. It is a classic Sichuan dish, known for its signature numbing and spicy taste.
Ingredients
- 400 grams tofu cut into cubes
- 200 grams ground pork
- 1 tablespoon Sichuan peppercorns roasted and ground
- 2 tablespoons doubanjiang spicy fermented bean paste
- 2 cups chicken broth
- 2 cloves garlic minced
- 1 inch ginger minced
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch mixed with 2 teaspoons water
- 1 tablespoon vegetable oil
- 2 bunches scallions chopped
Instructions
- Heat vegetable oil in a large pan over medium heat. Add ground pork and cook until browned.
- Stir in garlic and ginger, cooking until fragrant.
- Add doubanjiang to the pan, stirring to combine. Cook for 2 minutes.
- Pour in the chicken broth and bring to a simmer.
- Gently add the tofu cubes and soy sauce. Simmer for 5 minutes.
- Mix in the cornstarch slurry and simmer until the sauce thickens.
- Stir in ground Sichuan peppercorns and scallions.
- Serve hot, optionally garnishing with extra scallions.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 15gProtein: 20gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gCholesterol: 45mgSodium: 850mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 8mgCalcium: 20mgIron: 15mg