Mapo Tofu
Mapo Tofu is a spicy, savory dish featuring silky tofu and ground meat, all coated in a rich, flavor-packed sauce. It's easy to whip up and irresistibly satisfying.
Servings 4 servings
Calories 400kcal
Ingredients
- 2 tablespoons vegetable oil
- ½ lb ground pork or beef
- 1 leek, white parts only, thinly sliced at an angle
- 2 cloves garlic, minced
- 1 knob ginger, peeled and grated
- 1 lb medium-firm tofu, drained and cut into 1-inch cubes
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
- Chopped green onion
Sauce:
- 1 tablespoon fermented black beans
- 1 cup chicken stock
- 2 tablespoons chili bean sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 2 teaspoons soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons sugar
- ¼-½ teaspoon ground Sichuan pepper
Instructions
- Rinse the black beans to remove any grit. In a small bowl, mash the black beans with the back of a spoon.
- In a medium bowl, combine together the black beans, stock, chili bean sauce, rice wine, soy sauce, sesame oil, sugar and Sichuan pepper. Set aside.
- Heat a large skillet over high heat. Add oil and swirl to coat all sides. Add the ground pork and stir-fry for 2 minutes or until meat is brown and no longer pink.
- Reduce heat to medium and then add the leek, garlic and ginger; stir-fry for 1 minute.
- Give the sauce one last stir and then add to the pan. Bring the mixture to a boil and then gently add the tofu cubes, making sure not to move them around too much. Cook for 2 to 3 minutes or until tofu has completely absorbed the sauce.
- Give the cornstarch mixture one last stir and then stir into the pan. Continue cooking until sauce has thickened. Sprinkle with chopped green onions.
- Serve with steamed rice. Enjoy!
Nutrition
Calories: 400kcal | Carbohydrates: 20g | Protein: 25g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 70mg | Sodium: 800mg | Fiber: 2g | Sugar: 3g