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Mapo Tofu | What's For Dinner | What's For Dinner

Ingredients

14 oz soft or silken tofu, cubed6 oz ground pork2 tbsp doubanjiang (fermented chili bean paste)1 tbsp fermented black beans, rinsed and chopped1 tsp Sichuan peppercorns, ground3 cloves garlic cloves, minced1 tsp fresh ginger, grated1 tbsp soy sauce3/4 cup chicken broth1 tbsp cornstarch mixed with 2 tbsp water2 tbsp vegetable oil2 stalks green onions, sliced3 cups steamed rice

Instructions

1

Gently poach the tofu cubes in salted simmering water for 2 minutes. This firms them up so they don't crumble. Drain carefully.

2

Heat oil in a wok over high heat. Add the pork and cook until browned, breaking it into small pieces. Add the doubanjiang and fermented black beans. Cook for 1 minute until fragrant and the oil turns red.

Tip: Doubanjiang is the soul of this dish. Don't substitute with regular chili paste. The fermented flavor is irreplaceable.

3

Add garlic and ginger, cook 30 seconds. Pour in the broth and soy sauce. Bring to a simmer.

4

Gently slide the tofu into the sauce. Simmer for 5 minutes. Stir the cornstarch slurry and add it to the wok. Cook until the sauce thickens and coats the tofu, about 1 minute.

5

Sprinkle with ground Sichuan peppercorn and green onions. Serve over steamed rice.

Nutrition per Serving

320kcal

Calories

22g

Protein

14g

Carbs

20g

Fat

2g

Fiber

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Mapo Tofu

Ingredients

Instructions

Nutrition per Serving

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