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Mapo Tofu
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Mapo Tofu

30 minServes 3Nutri-Score C€€
from @diana_mengyan14 imports0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • silken tofu (drained, cut into cubes)Fresh400 g
  • ground porkMeat150 g
  • salt (1 tsp for blanching, plus extra for seasoning)Spices1 piece
  • Shaoxing cooking winePantry3 ml
  • doubanjiang (Sichuan chili bean paste)Pantry15 g
  • chili powder (to taste)Spices2 g
  • ginger (minced)Produce10 g
  • garlic (minced)Produce3 pieces
  • sugarPantry4 g
  • spring onions (chopped)Produce2 pieces
  • cornstarch (mixed with water into a slurry)Pantry10 g
  • hot waterOther250 ml
  • cooking oilPantry20 ml
  • steamed rice (cooked, for serving)Grains300 g

per serving

Nutrition

322kcal

Carbs
32 g
Proteins
15 g
Fat
15 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Colander
  • Mixing bowl

step by step

Method

  1. Blanch the tofu

    • Bring a pot of water to a boil and add the salt.
    • Gently slide in the tofu cubes and blanch for 1 minute.
    • Drain and set aside.
    Step 1

  2. Fry the pork

    • Heat the oil in a pan.
    • Add the ground pork and Shaoxing cooking wine.
    • Stir-fry until the pork changes color, then set aside.
    Step 2

  3. Build the sauce base

    • In the same pan, fry the doubanjiang until fragrant.
    • Add the chili powder, minced ginger and garlic and stir-fry over low heat.
    • Pour in the hot water.
    Step 3

  4. Simmer tofu and pork

    • Gently add the tofu and the cooked pork.
    • Season with salt and sugar.
    • Let everything simmer for a few minutes.
    Step 4

  5. Thicken the sauce

    • Gradually stir in the cornstarch slurry in 3 additions until the sauce reaches the desired consistency.
    • Simmer for another 3–5 minutes.
    Step 5

  6. Garnish and serve

    • Scatter the chopped spring onions over the top.
    • Serve hot with a bowl of steamed rice.
    Step 6
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