Cook and Scale
Mapo Tofu
4 servings · 25 min total
Silky tofu and savoury minced pork simmered in a fiery, numbing Sichuan chili-bean sauce — bold, deeply savoury comfort food.
Ingredients
- 500 g tofu, soft, cubed
- 200 g ground pork
- 2 tbsp vegetable oil
- 3 tbsp doubanjiang
- 4 garlic, minced
- 15 g fresh ginger, grated
- 3 dl chicken stock
- 2 tbsp soy sauce
- 1 tbsp shaoxing wine
- 1 tbsp cornstarch
- 1 tsp sichuan peppercorns, ground
- 3 spring onion, sliced
- 400 g white rice, to serve
Contains: Gluten, Soy, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Poach the tofu — Bring a pot of water to a bare simmer and gently poach the tofu cubes for 2 minutes to firm them up, then drain carefully.
- 2.
Brown the pork — Brown the ground pork in the oil over high heat for 5 minutes until crisp, then stir in the doubanjiang, garlic, and ginger and fry for 1 minute until fragrant.
- 3.
Simmer the tofu — Pour in the stock, soy sauce, and shaoxing wine, then slide in the tofu and simmer gently for 5 minutes without stirring too hard to keep the cubes intact.
- 4.
Thicken the sauce — Mix the cornstarch with 2 tablespoons of water and stir gently into the sauce to thicken it.
- 5.
Garnish and serve — Sprinkle with ground sichuan peppercorns and spring onion, and serve piping hot over rice.