Sichuan Mapo Tofu

A spicy Sichuan dish of silky tofu and ground pork cooked in a chili bean sauce. This dairy-free mapo tofu is mouth-numbing, savory, and best enjoyed with steamed rice (optional).

Ingredients

• 14 oz firm tofu, drained and cubed
• 4 oz ground pork
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 inch piece ginger, minced
• 2 tablespoons doubanjiang (Sichuan chili bean paste)
• 1 tablespoon fermented black beans (douchi), rinsed (optional)
• 1 cup chicken broth or water
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch (mixed with 2 tablespoons water)
• 1 teaspoon Sichuan peppercorns, toasted and ground
• 2 green onions, chopped (for garnish)
• Steamed rice, for serving (optional)

Instructions

1. PREP AHEAD
2. - Cube soft tofu; blanch 1 min in salted water; drain.
3. - Mince pork; chop scallions; mince garlic and ginger.
4. - Measure doubanjiang, fermented black beans, chili oil, Sichuan pepper, cornstarch slurry.
5. - Heat wok on high.
6. COOKING STEPS
7. 1. Add 1 Tbsp oil to hot wok; stir-fry minced pork until browned and crumbly.
8. 2. Spoon in doubanjiang and black beans with garlic and ginger; fry 30 sec until red oil separates.
9. 3. Pour 1 cup broth; slide in tofu cubes; simmer gently 3 min so flavors infuse.
10. 4. Stir in cornstarch slurry; boil 30 sec to thicken. Drizzle chili oil; sprinkle ground Sichuan pepper.
11. 5. Garnish with scallions; serve bubbling over steamed rice.
12. (Active time ≈ 15 min | Total ≈ 20 min)

Nutrition Facts