Mapo tofu

Mapo tofu

10 ratings

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
350 g
silken tofu
50 g
ground pork
4 tsp
bean paste
4 tsp
fermented soy beans
1
green onion
100 g
ginger
2 cloves
garlic
60 ml
rice wine
1 tsp
dark soy sauce
1 tsp
sugar
½ tsp
Sichuan pepper powder
2 tsp
cornstarch
100 ml
water (divided)
salt
vegetable oil for frying
green onion for serving
Metric
Imperial
  • 350 g silken tofu
  • 50 g ground pork
  • 4 tsp bean paste
  • 4 tsp fermented soy beans
  • 1  green onion
  • 100 g ginger
  • 2 cloves garlic
  • 60 ml rice wine
  • 1 tsp dark soy sauce
  • 1 tsp sugar
  • ½ tsp Sichuan pepper powder
  • 2 tsp cornstarch
  • 100 ml water (divided)
  • salt
  • vegetable oil for frying
  • green onion for serving

Utensils

  • large frying pan or wok
  • large bowl
  • cutting board
  • knife

Enjoy with

Tsingtao beer
A refreshing Chinese beer to pair with a classic Sichuan dish.

Nutrition per serving

Cal
402
Protein
35g
Fat
17g
Carb
22g

Step 1/4

Cut the silken tofu into equal pieces (approx. 2.5cm / 1 in.). Soak in salted water for approx. 5 min., then remove and set aside. Slice green onion, mince garlic, and dice onion and ginger.
  • 350 silken tofu
  • 1 green onion
  • 100 ginger
  • 2 cloves garlic
  • large bowl
  • cutting board
  • knife

Cut the silken tofu into equal pieces (approx. 2.5cm / 1 in.). Soak in salted water for approx. 5 min., then remove and set aside. Slice green onion, mince garlic, and dice onion and ginger.

Step 2/4

Heat oil in the pan over medium-high heat, add ground pork and fry until browned. Add the bean paste, fermented soy beans, green onion, ginger, garlic and dark soy sauce, then deglaze with the rice wine.
  • 20 bean paste
  • 20 fermented soy beans
  • 1 tsp dark soy sauce
  • 60 ml rice wine
  • vegetable oil for frying
  • large frying pan or wok

Heat oil in the pan over medium-high heat, add ground pork and fry until browned. Add the bean paste, fermented soy beans, green onion, ginger, garlic and dark soy sauce, then deglaze with the rice wine.

Step 3/4

Add water and silken tofu to wok, then add salt and sugar, and cook everything for approx. 3 min. Mix together cornstarch with a little water to form a slurry, then add to pan and incorporate.
  • 100 ml water (divided)
  • 1 tsp sugar
  • 10 cornstarch
  • salt

Add water and silken tofu to wok, then add salt and sugar, and cook everything for approx. 3 min. Mix together cornstarch with a little water to form a slurry, then add to pan and incorporate.

Step 4/4

Transfer to a plate, season to taste with Sichuan pepper powder, and green onion. Enjoy!
  • ½ tsp Sichuan pepper powder
  • green onions for serving

Transfer to a plate, season to taste with Sichuan pepper powder, and green onion. Enjoy!