25 min · 1 serving · @Derek Chen
Mapo Tofu
Silky tofu and browned mince simmered in a fiery doubanjiang and Sichuan peppercorn sauce with ginger, garlic and scallions, finished with sesame oil.
Nutrition per serving
- 345 kcal
- 16 g protein
- 10 g carbs
- 27 g fat
Ingredients
- ¾ tbsp neutral oil
- 57 g ground beef or pork
- 1 tsp fresh ginger, minced
- 1 clove garlic, minced
- ½ scallion, white and green parts sliced separately
- ½ tbsp doubanjiang
- ½ tsp Sichuan chilli flakes
- ¼ to ½ tsp Sichuan peppercorn powder
- ½ tbsp Shaoxing wine
- ¼ tsp soy sauce
- ½ tsp sugar
- 1 pinch white pepper
- 40 ml chicken or beef stock
- 115 g soft or silken tofu, cubed
- ½ tsp cornstarch mixed with ¾ tbsp water
- ¼ tsp sesame oil
Steps
- Simmer the tofu cubes in salted water for 2–3 minutes to firm up, then set aside.
- Heat the oil in a deep pan over medium heat and cook the mince for 6–7 minutes until the liquid evaporates and it browns.
- Add the scallion whites, ginger, garlic, doubanjiang, chilli flakes and peppercorn powder and sauté 3–4 minutes until fragrant.
- Deglaze with the Shaoxing wine, simmer 2–3 minutes, then season with soy sauce, sugar and white pepper.
- Add the stock and tofu, bring to a simmer and gently stir in the cornstarch slurry until thickened.
- Finish with sesame oil and scallion greens and serve with rice.
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