COPPER🇨🇳 China
Mapo tofu recipe
Spicy, savory, and oh-so-satisfying tofu dish!
Ingredients
- 400 g tofu
- 200 g ground pork
- 2 tbsp doubanjiang
- 2 tbsp soy sauce
- 200 ml chicken broth
- 4 garlic
- 1 ginger
- 3 scallions
- 1 tbsp cornstarch
- 1 tbsp sesame oil
- 1 tsp Sichuan peppercorns
How to make Mapo tofu
- Press 400 g of tofu to remove excess moisture, then cut it into cubes.
- Blanch the tofu cubes in boiling water for 1-2 minutes before using; then drain and set aside.
- In a pan over medium heat, sauté 2 minced garlic cloves, 1 tsp minced ginger, and 1 tsp Sichuan peppercorns until fragrant, about 1 minute.
- Add 200 g of ground pork to the pan; cook until browned, about 5-7 minutes while stirring.
- Stir in 2 tbsp of doubanjiang and cook for an additional minute to combine flavors.
- Pour in 200 ml of chicken broth and add 2 tbsp of soy sauce; stir to combine.
- Add 1 tbsp of cornstarch mixed with 2 tbsp of water; simmer for 5 minutes until slightly thickened.
- Gently fold in the blanched tofu and cook for an additional 3 minutes to heat through.
- Garnish with chopped scallions and drizzle with 1 tsp of sesame oil just before serving.
What is Mapo tofu?
Mapo tofu is a traditional dish from China, simmered in one pot, and takes about 30 minutes from start to finish. It is built around tofu, ground pork and chicken broth. The recipe below uses 11 ingredients and is written out step by step.
How long does Mapo tofu take?
At 30 minutes it is quicker than 97% of the 588 dishes in Copper's atlas. Copper's atlas has 2 dishes built on tofu. The method runs to 9 steps, the longest being 5 minutes.
Any tips for making Mapo tofu?
Sichuan peppercorns give the dish its distinctive numbing heat.
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