Mapo Tofu (麻婆豆腐)
A dish made with ground pork and soy sauce. On the table in about 15 minutes.
contains meatcontains alcohol
Ingredients
US
Metric
- 450 g (1 lb) ground pork
- 15 ml soy sauce
- 15 ml Shaoxing cooking wine
- 5 ml cornstarch
- 5 ml white pepper powder
- 30 ml spicy doubanjiang (la doubanjiang)
- 5 ml dou-chi
- 2-3 chopped scallions white and green separated)
- 2-4 minced garlic cloves
- 2 inch minced ginger (similar amount as garlic)
- 400 ml chicken broth or water
- 340 g (1 package) soft tofu cut into 1.5cm (1/2 inch cubes)
- 15 ml Sichuan peppercorns crushed
Steps
- Marinade the pork in shaoxing cooking wine, a splash of cooking oil, the soy sauce,
- Add cooking oil to a wok and sear the ground pork until browned, chopping it up as it cooks
- Add the doubanjiang and let it simmer for about a minute
- Add the minced aromatics (ginger, garlic) scallion whites, and dou-chi and cook until fragrant
- Add the stock and a splash of soy sauce, turn up the gas and bring to a boil
- Add the tofu, lower the gas, and braise for around 15 mins
- You'll know it's done when the tofu shows their trademark "pockmarks" and the seasoning sticks to them
- Mix in the crushed Sichuan peppercorns and green parts of the scallions right before serving
- Serve over steamed rice
Nutrition (estimated, per serving)
| Calories | 419 |
|---|---|
| Protein | 25.8 g |
| Fat | 24.3 g |
| Carbs | 25.2 g |
| Fiber | 2.1 g |
| Sodium | 377 mg |
Source
based.cooking (community recipes, public domain) — unlicense