Description
Learn to make an authentic and flavorful Mapo Tofu (麻婆豆腐) that combines the perfect balance of spice and umami flavors. This classic Sichuan dish features tender tofu in a savory, aromatic sauce with ground meat and Sichuan peppercorns.
Ingredients
Scale
Ground Meat Mixture:
- 4 oz ground pork (or chicken, or turkey)
- 2 teaspoons Shaoxing wine (or dry sherry)
- 1 teaspoon light soy sauce
- 1/2 teaspoon minced ginger
- 1 teaspoon cornstarch (optional)
Sauce and Tofu:
- 2 teaspoons Sichuan peppercorns
- 1 tablespoon peanut oil (or vegetable oil)
- 3 tablespoons Doubanjiang
- 2 green onion, chopped
- 1 block firm or medium firm tofu, cut into 1.5cm (1/2 inch) squares
- 1 cup chicken stock (or water)
- 2 teaspoons homemade chili oil
- 1/4 teaspoon five-spice powder
- 1 teaspoon sugar (or to taste)
Instructions
- Combine ground meat, cooking wine, soy sauce, and ginger in a small bowl. Mix well.
- Heat oil and Sichuan peppercorns in a skillet until crispy. Remove peppercorns and set aside.
- Cook ground meat and Doubanjiang until fully cooked. Add green onion.
- Layer tofu over the meat, add chili oil, five-spice powder, and sugar. Pour in broth and simmer.
- Add cornstarch mixture to thicken sauce. Garnish and serve hot.
Combine cornstarch with 1 tablespoon of water in a small bowl. Mix well and set aside.
Notes
- Adjust Sichuan peppercorns for desired numbing effect.
- Balance spice with sugar to taste.
- Garnish with extra green onions and ground Sichuan peppercorns for added flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Sichuan
Nutrition
- Serving Size: 1 serving
- Calories: 285 kcal
- Sugar: 3g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 55mg
Keywords: Mapo Tofu, Sichuan, Chinese, Tofu Recipe, Spicy, Authentic
