Mapo Tofu

Named for the pockmarked grandmother said to have first served it in Chengdu, mapo tofu folds silken cubes into a bold sauce of doubanjiang and ground pork. Toasted Sichuan peppercorns lend the tingling mala heat that makes this quick one-pan staple unforgettable.

Serves 4

Estimate for one serving

• 420 cal
• 22g protein
• 38g carbs
• 22g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 1 lb silken tofu
• 8 oz ground pork
• 3 tbsp doubanjiang (spicy fermented bean paste)
• 4 cloves garlic
• 1.5 tbsp minced fresh ginger
• 4 scallions
• 1 tsp Sichuan peppercorns
• 2 tbsp vegetable oil
• 1 cup chicken stock
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1.5 tsp cornstarch
• 2 tbsp water
• 1 tsp toasted sesame oil
• 4 cups cooked white rice

Instructions

1. 1Drain the silken tofu and cut into 3/4-inch cubes; set aside.
2. 2Mince the garlic and ginger; thinly slice the scallions, keeping white and green parts separate.
3. 3Toast the Sichuan peppercorns in a dry skillet for 30 seconds until fragrant, then grind to a coarse powder.
4. 4In a small bowl, mix the cornstarch with water to make a slurry; set aside.
5. 5Heat a large wok or skillet over medium-high heat; add the vegetable oil.
6. 6Add the ground pork and stir-fry for 3-4 minutes until browned and crumbled.
7. 7Push the pork to one side; add the doubanjiang, garlic, ginger, and scallion whites; stir-fry for 1 minute until fragrant.
8. 8Stir everything together, then add the chicken stock, soy sauce, sugar, and half the ground Sichuan peppercorns.
9. 9Gently slide in the tofu cubes; bring to a simmer and cook for 4-5 minutes, spooning sauce over the tofu without breaking it up too much.
10. 10Stir in the cornstarch slurry and simmer for 1 minute until the sauce thickens slightly.
11. 11Remove from heat; stir in the sesame oil and most of the scallion greens.
12. 12Serve hot over cooked white rice, sprinkled with the remaining Sichuan peppercorns and scallion greens.