Home ยป Fiery Szechuan Explosion: Turbocharged Mapo Tofu
Mapo Tofu
About the Dish:
Mapo Tofu is a popular Chinese dish from the Sichuan province. It is a spicy and flavorful dish that combines tofu, minced meat, and a rich and spicy sauce. The dish gets its name from the pockmarked (ma) old lady (po) who supposedly invented it. The dish is known for its tongue-numbing spiciness and is often enjoyed with steamed rice.
Nutrition Information:
Nutrient
Amount
Total Fat
10g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
30mg
Sodium
800mg
Total Carbohydrates
20g
Dietary Fiber
5g
Sugars
6g
Protein
15g
Ingredients:
Ingredient
Quantity
Tofu
1 block
Minced Meat (pork or beef)
200g
Fermented Black Beans
1 tablespoon
Sichuan Peppercorns
1 teaspoon
Chili Bean Paste
2 tablespoons
Garlic
3 cloves
Ginger
1 tablespoon
Green Onion
2 stalks
Chicken Stock
1/2 cup
Soy Sauce
2 tablespoons
Cornstarch
1 tablespoon
Vegetable Oil
2 tablespoons
Cooking Instructions:
Step 1: Cut the tofu into small cubes and set aside. Finely chop the garlic, ginger, and green onion.
Step 2: Heat the vegetable oil in a wok or deep skillet over medium heat. Add the minced meat and stir-fry until browned.
Step 3: Add the garlic, ginger, and green onion to the wok and stir-fry for another minute. Add the fermented black beans and Sichuan peppercorns. Stir-fry for another minute.
Step 4: Add the chili bean paste and stir-fry for a few seconds to release its flavors. Pour in the chicken stock and soy sauce. Bring to a simmer.
Step 5: Gently slide the tofu cubes into the wok and simmer for 5-7 minutes, until heated through.
Step 6: In a small bowl, mix the cornstarch with a tablespoon of water to make a slurry. Add the slurry to the wok and stir gently to thicken the sauce.
Step 7: Remove from heat and garnish with chopped green onion. Serve hot with steamed rice.
