Mapo Tofu is a beloved dish from Sichuan province, celebrated for its captivating blend of spicy and numbing flavors. This dish features tender soft tofu enveloped in a savory sauce made from doubanjiang, Sichuan peppercorns, and ground pork. The result is an enticing balance of tastes that appeals to both spice enthusiasts and those seeking authentic Chinese culinary experiences. With its harmonious combination of ingredients, Mapo Tofu offers an unforgettable taste sensation that showcases the vibrant and diverse nature of Sichuan cuisine.

Ingredients

• 1 lb ground pork
• 1 block soft tofu
• 2 Tbsp doubanjiang, broad bean paste
• 1 tsp Sichuan peppercorns
• 2 Tbsp vegetable oil
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1/2 cup chicken broth
• 1 tsp sugar
• 2 stalks green onions, chopped
• 1 Tbsp cornstarch
• 1 Tbsp water

Instructions

1. Press the tofu gently to remove excess water, then cut it into cubes.
2. In a small bowl, combine the cornstarch and water to create a slurry.
3. Heat the vegetable oil in a wok over medium heat until shimmering.
4. Add the garlic, ginger, and Sichuan peppercorns. Cook for about 1-2 minutes until aromatic.
5. Add the ground pork and cook, stirring frequently, until browned and cooked through.
6. Stir in the doubanjiang and sugar, mixing well to combine the flavors.
7. Pour in the chicken broth and bring the mixture to a simmer.
8. Gently add the tofu cubes to the wok, stirring carefully, and let simmer for 10 minutes.
9. Pour in the cornstarch slurry, stirring continuously until the sauce thickens.
10. Garnish with chopped green onions before serving.

Keywords: Spicy, Authentic, Tofu, Sichuan, MainCourse

Spice Rack: Doubanjiang, Sichuan Peppercorns, Garlic, Ginger, Green Onions

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---