Cook and Scale
Mapo Tofu with Silken Tofu
4 servings · 30 min total
A classic Sichuan stir-braise of silky tofu and ground pork in a fiery, numbing doubanjiang sauce — bold, saucy, and ready in under half an hour.
Ingredients
- 400 g tofu, cut into 2cm cubes
- 5 g shiitake mushroom, sliced
- 2 tbsp doubanjiang
- 1 tbsp black beans, mashed
- 2 garlic, finely chopped
- 1 tbsp fresh ginger, finely chopped
- 150 g ground pork
- 2½ dl chicken stock
- 1 tbsp soy milk
- 1 tbsp cornstarch, mixed with 2 tbsp water
- 1 tsp sichuan peppercorns, toasted and ground
- 2 spring onion, thinly sliced
- 1 tbsp vegetable oil
- 1 tsp sesame oil
Contains: Gluten, Soy, Sesame, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Brown the ground pork — Heat the vegetable oil in a wok or wide pot over medium heat. Add the ground pork and stir-fry until browned and crumbly, about 4 minutes.
- 2.
Build the spicy sauce base — Stir in the doubanjiang, fermented black beans, garlic and ginger. Cook for 1 minute until fragrant and the oil turns red.
- 3.
Add mushrooms and stock — Add the shiitake mushroom and chicken stock, bring to a gentle simmer.
- 4.
Simmer in the silken tofu — Gently slide in the silken tofu cubes and the soy milk. Simmer very gently for 5 minutes without stirring hard, so the tofu stays intact.
- 5.
Thicken the sauce — Stir in the cornstarch slurry and simmer until the sauce thickens and coats the tofu, about 1 minute.
- 6.
Garnish and serve — Remove from the heat, drizzle with sesame oil, sprinkle with ground sichuan peppercorns and spring onion, and serve immediately.