Mapo Tofu

Mapo Tofu is a classic Sichuan dish known for its bold flavors—spicy, pungent, and numbingly hot. It’s a delicious combination of soft tofu and ground meat in a spicy bean-based sauce.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Resting Time: 5 minutes
Total Time: 40 minutes
Serving: 4

Ingredients:

• 400g soft tofu, cut into cubes
• 150g ground pork (or beef)
• 2 tablespoons Sichuan bean paste (doubanjiang)
• 1 tablespoon chili oil (adjust to taste)
• 1 teaspoon Sichuan peppercorns
• 2 cloves of garlic, minced
• 1 inch ginger, minced
• 1 spring onion, chopped
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 tablespoons vegetable oil
• 1 cup chicken or vegetable broth

Method:

1. Heat oil in a pan over medium heat. Add Sichuan peppercorns and stir until fragrant. Remove and discard peppercorns, leaving the flavored oil.
2. Add minced garlic, ginger, and Sichuan bean paste to the oil. Stir-fry for a minute.
3. Add ground pork and cook until browned. Pour in soy sauce and chili oil.
4. Gently add tofu cubes and chicken broth. Bring to a simmer and let cook for about 10 minutes, being careful not to break the tofu.
5. Stir in the cornstarch mixture and cook until the sauce thickens.
6. Garnish with chopped spring onion before serving.

Notes:

• Adjust the chili oil and Sichuan peppercorns according to your heat preference.
• Serve with steamed rice for a complete meal.
• Vegetarians can substitute ground pork with mushrooms or simply omit it.

Nutritional Information per Serving (Based on USDA Guidelines):

• Calories: 230 kcal
• Protein: 13g
• Carbohydrates: 10g
• Fat: 16g
• Fiber: 1g
• Sodium: 600mg
• Sugars: 3g

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