🇨🇳 China recipe
Mapo Tofu
A fiery and deeply flavourful Sichuan classic where cubes of soft tofu are bathed in a bold, rust-red sauce made from doubanjiang (fermented chilli bean paste), ground pork, fermented black beans, and a generous shower of ground Sichuan peppercorns. The dish perfectly embodies the Sichuan concept of ma la, the numbing and spicy combination.
Prep10 mins
Cook15 mins
Serves4
Difficultyeasy
Ingredients
- 400g soft or medium-firm tofu, cut into 2cm cubes
- 150g ground pork
- 2 tbsp Pixian doubanjiang (broad bean chilli paste)
- 1 tbsp fermented black beans, rinsed and roughly chopped
- 2 tsp ground Sichuan peppercorn powder
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 spring onions, finely sliced
- 1 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 1 tsp sugar
- 200ml chicken or vegetable stock
- 1 tbsp cornstarch mixed with 2 tbsp water
- 2 tbsp vegetable oil
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 280
- Protein
- 14 g
- Carbs
- 14 g
- Fat
- 19 g
