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Prep time
30 minutes
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Cook time
30 minutes
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Serves
2-4
Author Notes
Mapo Tofu is one of those dishes that has as many interpretations as there are cooks. I definitely use mapo tofu as one of my litmus test meals when evaluating Chinese restaurants (ground pork green beans is the other one). I got the basics on this one from the family of a former student of mine.
Just a kind warning that I like my food 4-pepper spicy, so keep the amounts of the hot stuff in mind if you try this. —Brian Coppola
Ingredients
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4-6 ounces
ground pork sausage
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3 tablespoons
Shaoxing wine
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1 teaspoon
light soy sauce
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1 teaspoon
minced ginger
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1 teaspoon
cornstarch
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3 tablespoons
red Sichuan peppercorns
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3 tablespoons
Doubanjiang (Red Bean Garlic paste; Lee Yum See sells a Mapo Tofu paste that is delicious)
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2 tablespoons
chopped fermented black beans (dou chi)
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3
green onion, chopped
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16 ounces
silken tofu, cut into cubes (soft if you want the real deal, we'll blanch it, but firm is OK)
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1/2 cup
red chili oil
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1 teaspoon
minced garlic
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1 teaspoon
five-spice powder
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1-2 cups
low salt chicken stock
Directions
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You only need one wok (and a bunch of bowls) for making this recipe.
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Blanch the tofu cubes in boiling water 1-2 min. Strain and reserve.
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Mix meat, wine, soy, ginger.
Combine cornstarch with 1 T water in a small measuring cup.
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Heat 2T chili oil and add the peppercorns, brown over medium heat. Reserve to paper towel.
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Heat meat mixture, doubanjiang, chopped fermented black beans, and garlic over medium high. Mix well, cook meat thoroughly, then add half of onion.
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Add tofu to meat, then chili oil, 5-spice powder, and broth. Slow simmer to reduce to half (8-10 min).
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Lightly smash the fried peppercorns (press on a board with the bottom of a measuring cup), add to mixture.
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Add cornstarch slurry to thicken sauce.
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Add more onion. Heat on low until ready to serve.
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