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Mapo Tofu
A home-style Sichuan mapo tofu made with firm tofu, minced pork, doubanjiang, garlic, and scallions. The creator keeps it mild for his children and notes that tofu texture is a matter of preference.
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Ingredients
- firm tofu (Cut into pieces; the creator prefers firm tofu, though he says soft tofu is also fine.)
- salt (For boiling the tofu, then a little more for seasoning; the doubanjiang is salty, so use sparingly.)
- oil (A little, for frying the pork; the creator says not to use much because the pork will release fat.)
- ground pork (Minced pork.)
- scallions (Some for cooking; reserve chopped green onion for garnish, as shown at the end.)
- garlic (Add with the scallions.)
- chili pepper (Optional; the creator omits it for his children, who do not eat spicy food.)
- doubanjiang (Chinese chili-bean paste) (A little; it is salty.)
- water (Add to the pork and paste mixture; more water is mixed with the starch for thickening.)
- chicken bouillon (chicken essence) (A little.)
- MSG (A little.)
- Sichuan pepper powder (Optional; the creator says it can be added.)
- light soy sauce (A little.)
- starch (Mixed with water to make a slurry; the type is not specified.)
Steps
- 1
Cut the tofu into pieces. The creator uses firm tofu but says soft tofu is also acceptable.
- 2
Bring a pot of water to a boil and add salt.
- 3
Add the tofu pieces separately so they do not stick together. Boil them to remove the raw bean flavor, then lift them out of the water.
- 4
Heat a small amount of oil in a pan. Use only a little, since the ground pork will release fat.
- 5
Add the ground pork and fry it until cooked through.
- 6
Add the scallions and garlic to the pork. Add chili pepper only if desired; the creator leaves it out for a mild version.
- 7
Add a little doubanjiang and stir it into the pork mixture.
- 8
Add water and stir the mixture together.
- 9
Add the parboiled tofu to the pan.
- 10
Season with a little chicken bouillon, salt, and MSG. Stir gently to combine.
- 11
Add Sichuan pepper powder if desired, then add a little light soy sauce and stir again.
- 12
Mix starch with water to make a slurry, then add it to the pan and stir to thicken the sauce.
- 13
Finish with chopped green onion and serve.
Notes
No ingredient quantities are stated in the source. The creator gives no precise cooking times, heat levels, or amounts for the sauce and starch slurry; adjust salt cautiously because doubanjiang is salty.
Nutrition per serving
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