Mapo tofu
Soft tofu and crisp ground pork in a fiery, glossy doubanjiang sauce, finished with scallions and optional numbing Sichuan pepper. Served over rice.
- Prep
- 5 min
- Cook
- 12 min
- Serves
- 2
- Per serve
- 700 kcal
Ingredients
Method
If using Sichuan peppercorns, toast them in a dry wok or large skillet over medium heat until fragrant, then crush them in a mortar or with the bottom of a mug. Drain and cube the tofu while they toast.
Heat the oil in the same pan over medium-high heat. Add the pork and cook, breaking it up, until no pink remains and it's starting to crisp and brown.
Lower the heat to medium and add the doubanjiang, garlic, ginger and chili flakes. Stir until the oil turns red and it smells fragrant.
Add the broth, soy sauce and sugar and bring to a simmer. Gently slide in the tofu and nudge it under the sauce with the back of a spatula (don't stir hard or it breaks). Simmer to let the tofu soak up the flavor. Heat the rice in the microwave meanwhile.
Stir the cornstarch mixture, drizzle it in and gently push the tofu around until the sauce thickens and turns glossy.
Scatter with the scallions and crushed Sichuan pepper and serve over the rice.
Tips
- Doubanjiang is salty, so taste before adding any salt. Look for Pixian brand for the deepest flavor.
- Most doubanjiang contains wheat flour, so this isn't gluten-free as written.
- Make it vegetarian by swapping the pork for finely chopped shiitake mushrooms and using water instead of broth.
