mirror of
https://github.com/runyanjake/cooking.git
synced 2026-03-26 01:43:17 -07:00
70 lines
2.4 KiB
Plaintext
70 lines
2.4 KiB
Plaintext
---
|
|
title: "Mapo Tofu"
|
|
slug: "mapo-tofu"
|
|
date: "2026-02-10"
|
|
lastUpdated: "2026-02-20"
|
|
category: "chinese"
|
|
tags: ["chinese"]
|
|
cookTime: 60
|
|
prepTime: 20
|
|
servings: 8
|
|
author: "jake"
|
|
description: "My variant of the classic Sichuan Mapo Doufu/Mapo Tofu dish."
|
|
featured: false
|
|
display: true
|
|
displayPhoto: "./assets/mapo-tofu.jpg"
|
|
---
|
|
|
|
<RecipeCard>
|
|
|
|
## Photos
|
|
|
|
*Mapo Tofu*
|
|
|
|
## Ingredients
|
|
### Chili Oil
|
|
- 1/2 cup oil, divided
|
|
- 1-2 fresh Thai bird chili peppers, thinly sliced
|
|
- 6-8 dried red chilies, roughly chopped
|
|
- 1/2-1 1/2 tablespoons Sichuan peppercorns
|
|
|
|
### Gravy
|
|
- 3 tablespoons ginger, finely minced
|
|
- 3 tablespoons garlic, finely minced
|
|
- 8 oz ground pork
|
|
- 1-2 tablespoons spicy bean sauce (doubanjiang)
|
|
- 2/3 cup low sodium chicken broth
|
|
- 1 lb silken tofu, cut into 1-inch cubes
|
|
- 1/4 cup water
|
|
- 1 1/2 teaspoons cornstarch
|
|
- 1/4 teaspoon sesame oil (optional)
|
|
- 1/4 teaspoon sugar (optional)
|
|
- 1 scallion, finely chopped
|
|
|
|
## Instructions
|
|
### Chili Oil
|
|
1. Heat half the oil in a wok over low heat. Add fresh and dried chili peppers, stirring occasionally for about 5 minutes until fragrant. Do not let them burn.
|
|
2. Remove peppers and oil and set aside.
|
|
|
|
### Gravy
|
|
1. Heat remaining oil in the wok over medium heat. Add **ginger** and fry for 1 minute. Add **garlic** and fry another minute.
|
|
2. Increase heat to high and add **ground pork**. Break up and cook through.
|
|
3. Add ground **Sichuan peppercorns**, stir for 15-30 seconds — do not burn.
|
|
4. Stir in **spicy bean sauce** (doubanjiang) and mix well.
|
|
5. Add **chicken broth** and bring to a simmer.
|
|
6. Mix **water** and **cornstarch** in a small bowl. Add to the wok and stir until the sauce thickens.
|
|
7. Add the reserved chili oil with peppers back to the wok.
|
|
8. Gently fold in **tofu cubes** and cook for 3-5 minutes.
|
|
9. Stir in **sesame oil**, **sugar**, and **scallions**. Cook until scallions just wilt.
|
|
10. Serve immediately over steamed rice, garnished with extra Sichuan peppercorn powder if desired.
|
|
|
|
## Notes
|
|
### Ingredients
|
|
- If using bottled pastes, consider the amount of salt coming from them and your chicken broth. If everything is salted the dish will definitely be on the saltier end.
|
|
- Sichuan (málà) peppercorns are worth getting for this recipe if you want a true Sichuan experience.
|
|
- I much prefer silken (soft) tofu for this recipe.
|
|
|
|
## References
|
|
- Reference Recipe **[HERE](https://thewoksoflife.com/ma-po-tofu-real-deal/)**
|
|
</RecipeCard>
|