Mapo Tofu
HB-10890 · Hand-built original · Asian
Firm tofu cubes simmered with ground pork and shiitake mushrooms in a doubanjiang, soy and Sichuan pepper sauce, thickened to a glossy finish with cornstarch.
AsianMain course20 minServes 4185 kcalDairy-freeEgg-freeDiabetic
Main ingredient: tofu
Pairs well with: steamed rice, stir-fried vegetables, miso soup, edamame, pickled cucumber
Servings:4quantities adjust to match
Ingredients
- 1 pack Firm/Traditional Tofu
- 1 cup Ground Lean Pork (or chicken and shiitake mushroom)
- ¼ cup Shiitake Mushrooms (sliced )
- 3 cloves Garlic (chopped)
- 1 Green Onion (seperated whites and greens)
- 1.5 tbsp La Doubanjiang (Spicy Fermented Bean Paste)
- 2 tsp Sugar
- 1.5 tbsp Soy Sauce
- 1-2 cup Chicken Stock or Water
- 1 tsp ground Sichuan peppercorn
- 1-3 tbsp Corn Starch
Method
- Cut the tofu into cubes and pour hot water over it; this firms the cubes, reduces the tofu smell, and shortens the cooking time.
- Heat a drizzle of oil in a hot pan, add the pork, break it apart, and saute for 2 to 3 minutes.
- Add the white part of the green onion, the shiitake mushrooms and the garlic and saute for 1 to 2 minutes, until fragrant.
- Stir in the doubanjiang, sugar, soy sauce and Sichuan peppercorn and saute for 1 to 2 minutes.
- Gently add the tofu and pour in the chicken stock or water. Let it sizzle for 2 to 3 minutes, stirring occasionally so the tofu soaks up the sauce.
- Mix the cornstarch with cold water — about 2.5 tablespoons of starch to 4 tablespoons of water gives a thicker sauce — and stir it in.
- Simmer for another 1 to 2 minutes until the sauce thickens, scatter over the green parts of the green onion, and serve.
Prep: 5 min · Cook: 15 min · Total: 20 min
Nutrition (per serving, where published)
185 kcalCalories
13.3 gProtein
9.9 gCarbs
10.4 gFat
3.1 gSaturates
0.9 gFibre
1.7 gSugars
532 mgSodium
42 mgCholesterol
288 mgPotassium
28 mgCalcium
1.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data