Mapo Tofu (Sichuan-style)
Mapo Tofu is a spicy tofu and pork Chinese “stew.” It is traditionally made with ground pork, but would also work well with ground chicken or turkey. Mapo Tofu could also be prepared as a completely vegetarian dish by eliminating the meat and using vegetable broth instead of chicken broth. Keep in mind that the most important elements of the dish are the tofu and chili bean paste. Modify these quantities as desired, but don’t exclude them!
Servings Prep Time
4people 20minutes
Cook Time
20 minutes
Servings Prep Time
4people 20minutes
Cook Time
20 minutes
Ingredients
Instructions
  1. Cut the tofu into 1-inch cubes. Soak the cubes in a bowl of salted hot water. Set aside.
  2. Soak fermented black beans in water for 5 minutes and drain. Coarsely mash the beans with the back of a fork and set aside.
  3. Add the oil into a deep skillet or wok over high heat. Stir fry the pork. Turn the heat down to medium-low and add the garlic and leeks, constantly stirring until leeks have wilted, about 5 minutes.
  4. Add in the chili bean paste, black beans, and black pepper. Stir for 2-3 minutes.
  5. Turn the heat up to high and pour in the chicken stock.
  6. Drain the tofu and add to the pork mixture. Gently fold the meat sauce over the tofu to avoid breaking up the cubes.
  7. Add the sugar, soy sauce, and salt. Let the mixture simmer for 5 minutes, occasionally folding (gently stirring) the mixture.
  8. Add the cornstarch mixture, 1 tablespoon at a time (you may not need all of it), constantly folding the mixture until the sauce thickens and coats the back of your ladle.
  9. Place 1/2 cup prepared white rice into each of four bowls. Immediately ladle mapo tofu over the rice. Top with scallions (if using.) ENJOY!
Recipe Notes

Adapted from Fuchsia Dunlop’s recipe in Land of Plenty.  

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