Description
Mapo tofu is a spicy Szechuan dish featuring tofu in a rich, flavorful sauce made with chili paste, fermented bean paste, and a distinctive numbing effect from Szechuan peppercorns.
Ingredients
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- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/2 lb ground pork (substitute for any ground meat)
- 1 package silken tofu
- 2–4 servings rice (I recommend Japanese short-grain or medium grain for the most authentic Japanese experience!)
- Chopped green onions and roasted sesame seeds for garnishing (optional)
Sauce Ingredients:
- 2 tablespoons doubanjiang (chili bean paste)
- 1/2 tablespoon Szechuan peppercorns (add more or less depending on your preference)
- 1 tablespoon oyster sauce
- 3/4 cup chicken, beef, or bone broth
- 1 tablespoon soy sauce
- 2 tablespoon mirin
- 1 tablespoon sesame oil
- 1/2 tablespoon sugar
- 1 teaspoon cornstarch (optional; to thicken the sauce)
Instructions
- In a large pan over medium-high heat, cook the garlic and ginger with some cooking oil for 1 minute. Add the ground pork and cook until browned.
- To a small bowl, combine all the sauce ingredients. Add to the pan and ensure the meat is fully coated.
- Dice the tofu into large cubes and add to sauce. Mix in with sauce, being careful not to over-mix in order to avoid breaking up the tofu too much.
- Serve over rice and garnish with green onions and roasted sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 10 minutes