Mapo Tofu

A Chinese classic, and one that comes in endless varieties, mapo tofu is a simple and delicious dish that's easy to make and easy to adjust to your tastes.

Course Main Dishes

Cuisine Asian, Chinese, Chinese (Sichuan)

Keyword authentic, chinese tofu recipes, easy

Prep Time 20

Cook Time 5

Total Time 45

Servings people

Calories 321kcal

Ingredients

Pork

150 g ground pork
2 tsp sesame oil
1/2 tsp salt
pinch white pepper

Tofu and Veggies

2 tbsp peanut oil
2-4 Thai bird's eye chilies minced, including seeds and membranes
2 cloves garlic minced
4 green onions white portions sliced thinly, green portions chopped
500 g fresh tofu (soft or medium firm)

Sauce

3 tbsp ketchup
2 tbsp doubanjiang (spicy or mild)
60 ml chicken stock
2 tbsp oyster sauce
1 tbsp Chinkiang vinegar (substitute balsamic vinegar)
1 tbsp Shaoxing wine
1 tsp thick soy sauce
1 tsp sesame oil
1 tsp sugar
1/2 tsp salt
1 tbsp ginger peeled and minced
1/2 tsp Sichuan peppercorns ground

Instructions

Combine pork, sesame oil, salt, and pepper and set aside for 20 minutes.
Combine all of the sauce ingredients and set aside.
Heat a wok on high for 30 seconds, then add the peanut oil, stirring to coat the sides. When the oil is shimmering and just beginning to give off small puffs of smoke, add the chilies, onion (white part) and garlic and stir fry for 30 seconds. The chilies should start to blacken. Add the pork and stir fry for 1 minute. Add the tofu and gently stir to combine. Cook for about 3 minutes or until heated through.
Make a well in the mixture and pour in the sauce. Mix together, stirring regularly until the sauce thickens.
Add onion greens, stir, and serve.

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