Kkenji_noodles
Mapo Tofu
Sichuan mapo tofu: silken tofu in a fiery, numbing sauce of doubanjiang and Sichuan peppercorns. Finished with a cloud of ground pork.
SpicyQuick (30 min)Dinner
223 taste tests1 tweaks
2 tweaks·Latest: Replace pork with minced shiitake mushrooms. Use vegetable stock. Everything else unchanged.
NameLast tweakUpdated
mapo-tofu
2mo agoingredients.json
2mo agoinstructions.md
2mo agoREADME.md
Vegan Mapo Tofu
Shiitake mushrooms replace the pork. Vegetable stock. The doubanjiang and Sichuan peppercorns do all the heavy lifting anyway.
VeganSpicyQuick (30 min)Dinner
ingredients.json
3 servings
- 600 gSilken tofu, cut into 2cm cubes
- 150 gGround pork
- 3 tbspDoubanjiang
- 1 tspSichuan peppercorns, toasted and ground
- 2 tbspFermented black beans, roughly chopped
- 4 clovesGarlic, minced
- 1 inchFresh ginger, minced
- 400 mlChicken stock
- 2 tbspCornstarch, mixed with 2 tbsp water
- 1 tspSesame oil
- 3 stalksGreen onions, sliced
instructions.md
- 1
Slide tofu cubes into a pot of barely simmering salted water for 5 minutes. This firms them slightly. Drain carefully.
- 2
Cook ground pork in a wok over high heat until browned. Push to side.
- 3
Add doubanjiang to the empty space. Fry in the pork fat for 1 minute — it turns deep red.
- 4
Add black beans, garlic, and ginger. Stir everything together for 30 seconds.
- 5
Pour in stock. Bring to a simmer. Gently slide in tofu cubes.
- 6
Simmer 3 minutes, spooning sauce over tofu constantly. Push the tofu with a spoon, do not stir.
- 7
Add cornstarch slurry. Stir gently at the edges until thickened.
- 8
Remove from heat. Add sesame oil and ground Sichuan pepper. Scatter green onions on top.
⚡macros.jsonper serving · 3 servings
360kcalCalories
22gProtein
12gCarbs
26gFat
3gFiber
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