Mapo Tofu
麻婆豆腐
Tender tofu paired with crispy ground pork, stir-fried with spicy chili bean paste and Sichuan peppercorns for a rich aroma. Spicy, numbing, and savory with a thick sauce, it is a classic Sichuan dish perfect with rice.
- servings
- 👥 2 servings
- time
- ⏱ 45 min
- Cuisine
- 🍽 Chinese
by @laicoouu · Original recipe on kangacook.com
English text is machine-translated from the original Chinese and has not been reviewed by a person.
Ingredients
- 200 gground meat
- 400 gtofu
- 30 gscallion
- 15 gminced garlic
- 30 gchili bean paste
- 15 mlsoy sauce
- 15 mlrice wine
- 15 mloyster sauce
- 15 gpotato starch
- 200 mlwater
- to tastesalt
Quantities are parsed from the author's free text; lines the parser is unsure about are shown as written and not scaled.
Nutrition per serving
- calories
- 286 kcal
- protein
- 22.5 g
- fat
- 16.5 g
- carbohydrate
- 13.5 g
As published by the author; KangaCook estimates these automatically.
Steps
- 1
Add salt to boiling water and set the tofu in it to soak off to the side.
- 2
Add Sichuan peppercorns to a cold pan with cold oil. Fry over low heat until fragrant and darkened, then strain out the peppercorns, leaving the infused oil.
- 3
Stir-fry the ground pork in the peppercorn oil until crispy and fragrant. Add scallion whites, minced garlic, and spicy chili bean paste, stir-frying until the red oil comes out.
- 4
Add rice wine, soy sauce, oyster sauce, and water, then stir well. Add the tofu and let it simmer until the sauce thickens and infuses flavor.
- 5
Turn off the heat, thicken with starch slurry, and drizzle with a little more peppercorn oil. Plate, garnish with green onions, and serve.
