Mapo Tofu (China)
Silky tofu meets a bold, numbing, and spicy sauce in this Sichuan classic. Ground pork and fermented chili bean paste bring umami depth, while Sichuan peppercorns add a signature tingle on the tongue. Quick to cook, Mapo Tofu is fiery, fragrant, and perfectly balanced over steaming rice.
Ingredients:
- 4 oz ground pork
- 1 package medium tofu, cut into ¾ inch cubes
- 1 tbsp (14.8ml) grated garlic
- 1 tbsp (14.8ml) grated ginger
- 1 tbsp (14.8ml) ground Sichuan peppercorns
- 2 tbsp (29.6ml) doubanjiang fermented chili bean paste
- 2 tbsp (29.6ml) Shaoxing wine
- 2 tbsp (29.6ml) soy sauce
- ¼ cup (60ml) low-sodium chicken broth
- 1 tsp (4.9ml) cornstarch
- ¼ cup (60ml) water
- ¼ cup (60ml) chili oil, store bought or homemade
- 2 scallions, thinly sliced
- Cooked rice, for serving
- 2 tbsp (29.6ml) neutral oil
Method:
Stir together the cornstarch and water in a small bowl to make a slurry.
Heat the oil in a wok over high heat. Add the pork and cook, breaking it up with a spoon or spatula, for about 1 minute. Add the garlic, ginger, and ground Sichuan pepper and cook, stirring, for about 30 seconds. Add the doubanjiang and stir for another 30 seconds. Pour in the Shaoxing wine, soy sauce, and chicken broth and bring to a boil. Then add the cornstarch slurry and stir until the mixture starts to thicken, about 30 seconds.
Stir in the tofu, chili oil, and scallion whites without breaking up the tofu. Cook for another minute, then transfer to a serving bowl and top with the scallion greens. Serve with rice.