Mapo Tofu
Mapo tofu is a classic Sichuan dish made with tender tofu, savory minced meat, garlic, ginger, and chili-infused sauce. This easy homemade version delivers the perfect balance of spicy, savory, and aromatic flavors.
Servings: 6
Calories: 198kcal
Ingredients
- 400 grams Beef Mince
- 200 grams Silken Tofu
Aromatics & Spices
- 1 tsp Sichuan Peppercorn
- 2 tsp Doubanjiang
- 1 tsp Soy Sauce
- 1 Onion - sliced
- 1 tbsp Ginger & Garlic Paste
Garnish
- 15 grams Spring onions
Instructions
- Prepare the Tofu: Drain and cube firm or frozen tofu. Blanch in boiling, salted water for 1 minute, if desired for presentation. Set aside.
- Toast Sichuan Peppercorns: Heat a dry skillet over medium heat and toast peppercorns for 1 minute. Remove from heat and grind coarsely. In a wok, heat oil over medium-high heat. Add sliced onions, ginger, and garlic paste; sauté until caramelized.
- Cook Beef & add the spices: Add beef mince and cook until browned and crispy. Break it apart while cooking. Stir in doubanjiang; cook for 1 minute until oil turns red. If using, add a chicken stock cube, soy sauce, and water, then simmer on low.
- Thicken Sauce: Mix cornstarch with water, then stir into the pan. Simmer for 1 minute until sauce thickens. Sprinkle with ground Sichuan peppercorns, gently mix in the tofu, and simmer for 5 minutes to absorb flavors.
Nutrition
Calories: 198kcal | Carbohydrates: 3g | Protein: 14g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 104mg | Potassium: 276mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 2mg