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Mapo Tofu, Sichuan tofu with ground pork and spicy sauce

Mapo Tofu with Ground Pork

Mapo Tofu is one of the most famous dishes in Sichuan cuisine, renowned for its rich and spicy flavor profile. The dish is named after a local woman who popularized this unique recipe in the 19th century. The soft texture of the tofu and the juiciness of the ground pork harmonize perfectly with the spiciness of the sauce and the pungent, spicy flavors of the Sichuan peppercorns. This dish is not only delicious, but also embodies the spirit of Sichuan gastronomy.

Prep Time 15 min
Preparation 20 min
Total 35 min
350 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 400 g Soft tofu (cubed)
⭕ 200 g Ground pork
⭕ 2 tbsp Doubanjiang (chili bean paste)
⭕ 1 tbsp Soy sauce
⭕ 1 tsp Sichuan peppercorns
⭕ 3 cloves Garlic (minced)
⭕ 1 tbsp Ginger (grated)
⭕ 200 ml Chicken broth
⭕ 2 szál Green onions (chopped)
⭕ 1 tbsp Cornstarch
⭕ 2 tbsp Water
⭕ 2 tbsp Vegetable oil

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    Preparation Steps

    1

    Carefully cube the tofu and blanch in hot, salted water for 2-3 minutes to maintain its texture. Drain well and set aside.

    2

    Heat the vegetable oil in a skillet over medium heat. Add the ground pork and stir-fry for 5-6 minutes, until browned.

    3

    Add the doubanjiang, minced garlic, grated ginger, and Sichuan peppercorns. Stir well to combine, and cook for another 2-3 minutes, allowing the flavors to meld.

    4

    Pour in the chicken broth and soy sauce. Bring to a simmer, then gently add the blanched tofu. Cook over low heat for 5 minutes.

    5

    In a small bowl, whisk together the cornstarch and water. Add the mixture to the skillet, stirring gently until the sauce thickens.

    6

    Garnish with chopped green onions before serving. Serve with steamed rice for a complete meal.