Mapo tofu

Ingredients

• block soft tofu (about 400g)1 piece
• ground pork or beef100g
• oil2 tbsp
• doubanjiang (spicy broad bean paste)1 tbsp
• fermented black beans (douchi)1 tsp
• minced garlic1 tbsp
• minced ginger1 tbsp
• chicken or vegetable broth.5 cup
• soy sauce1 tsp
• sugar.5 tsp
• cornstarch1 tsp
• ground Sichuan peppercorns1 tsp
• Chopped green onionsFor Garnish

Instructions

1. 1

   Step 1

   Cut 1 block of soft tofu into cubes and gently simmer in salted water for a few minutes to firm it up. Drain and set aside.

2. 2

   Step 2

   Heat 2 tbsp of oil in a wok or large skillet. Add 100g of ground pork or beef and stir-fry until browned.

3. 3

   Step 3

   Add 1 tbsp of doubanjiang (spicy broad bean paste) and 1 tsp of fermented black beans (douchi). Stir-fry for a minute until fragrant.

4. 4

   Step 4

   Add minced garlic and ginger, and cook for another 30 seconds.

5. 5

   Step 5

   Pour in 1/2 cup of chicken or vegetable broth and bring to a simmer.

6. 6

   Step 6

   Gently add the tofu cubes to the wok. Season with soy sauce and a pinch of sugar.

7. 7

   Step 7

   Thicken the sauce with a cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water).

8. 8

   Step 8

   Stir in a generous amount of ground Sichuan peppercorns and garnish with chopped green onions.

9. 9

   Step 9

   Serve hot with steamed rice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Mapo tofu can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.