All Recipes

Mapo Tofu

Name: Mapo Tofu
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1 lb (block) soft tofu (aka silken tofu or sub with medium-firm tofu); 1/2 lb ground pork (or lean ground chicken or beef); 1 cup chicken stock (low-sodium or cold water); 3 cloves garlic (minced); 1 scallion (finely chopped, separated into scallion whites and greens); 1/4 tsp ginger (finely minced); 1 tbsp vegetable oil (or any neutral oil); 2 tsp salt (to cook tofu); 1 1/2 tbsp doubanjiang (aka spicy broad bean paste, chili bean paste or tobanjang); 2 tsp chili oil (or red chili flakes); 1 tsp chicken bouillon powder; 1/2 tsp dark soy sauce (or regular soy sauce); 1/2 tsp white granulated sugar (or cane sugar); 1/2 tsp ground sichuan peppercorn (optional); 1 tsp sesame oil (toasted); 1 tbsp cornstarch (or potato starch); 2 tbsp water (cold)

2 servings

portions

10 minutes

temps actif

20 minutes

temps total

Commencer à Cuisiner

Ingrédients

1 lb (block) soft tofu (aka silken tofu or sub with medium-firm tofu)

1/2 lb ground pork (or lean ground chicken or beef)

1 cup chicken stock (low-sodium or cold water)

3 cloves garlic (minced)

1 scallion (finely chopped, separated into scallion whites and greens)

1/4 tsp ginger (finely minced)

1 tbsp vegetable oil (or any neutral oil)

2 tsp salt (to cook tofu)

1 1/2 tbsp doubanjiang (aka spicy broad bean paste, chili bean paste or tobanjang)

2 tsp chili oil (or red chili flakes)

1 tsp chicken bouillon powder

1/2 tsp dark soy sauce (or regular soy sauce)

1/2 tsp white granulated sugar (or cane sugar)

1/2 tsp ground sichuan peppercorn (optional)

1 tsp sesame oil (toasted)

1 tbsp cornstarch (or potato starch)

2 tbsp water (cold)

Instructions

In a small bowl, combine cornstarch and 2 tbsp cold water to make a cornstarch slurry. Set aside.

Next dice soft tofu with a sharp knife into 1-inch cubes by horizontally gliding it through the middle of the block of tofu first. Then make vertical and horizontal slices across the block. This will give you about 1-inch cubes.

Fill a medium-sized pot with enough water and season with salt. Bring to a boil and blanch diced tofu for 60 seconds.

Gently strain tofu into a colander. Do not rinse off with cold water.

Heat vegetable oil in a large non-stick pan on medium heat and cook minced meat for about 4-5 minutes until liquids have evaporated. Add minced garlic, ginger and scallion whites and stir fry with meat.

Season meat with chicken bouillon powder, doubanjiang sauce, chili oil, dark soy sauce, sugar, and ground sichuan peppercorn. Mix in the chicken broth or water. Pour in the cornstarch slurry and allow the sauce to simmer and thicken.

Add in diced tofu and gently toss it with sauce using a spatula by lifting from the bottom.

Season with sesame oil and garnish with scallion greens. Serve and enjoy with rice!

Nutrition

Taille de Portion

Calories

1221 kcal

Lipides Totaux

34 g

Lipides Saturés

10 g

Lipides Insaturés

21 g

Acides Gras Trans

0.1 g

Cholestérol

85 mg

Sodium

3769 mg

Glucides Totaux

160 g

Fibres Diététiques

14 g

Sucres Totaux

24 g

Protéines

71 g