Description
This comforting Mapo Tofu combines spicy, savory flavors with silky tofu and ground pork, perfect for a weeknight dinner.
Ingredients
Scale
- 1/2 cup neutral oil, divided
- 1 to 2 fresh Thai bird chiles, thinly sliced
- 6 to 8 dried red chiles, roughly chopped
- 1/2 to 1 1/2 tbsp Sichuan peppercorns, finely ground (reserve 1/4 tsp for garnish)
- 3 tbsp finely minced fresh ginger
- 3 tbsp finely minced garlic
- 8 oz ground pork
- 1 to 2 tbsp spicy bean sauce (doubanjiang, preferably Pixian)
- 2/3 cup low-sodium chicken broth (or water)
- 1 lb silken tofu, cut into 1-inch (2.5 cm) cubes
- 1/4 cup water
- 1 1/2 tsp cornstarch
- 1/4 tsp toasted sesame oil (optional)
- 1/4 tsp sugar (optional)
- 1 scallion, finely chopped
- Steamed rice for serving
Instructions
- Make the chili oil by warming 1/4 cup of neutral oil with fresh Thai bird chiles and dried red chiles in a small saucepan over low heat for about 5 minutes.
- Fry the ginger in the remaining oil in a wok or large skillet over medium heat for 1 minute, then add the garlic and fry for another minute.
- Cook the ground pork on high heat, breaking it up until cooked through, about 3 minutes, then stir in the ground Sichuan peppercorns and cook for 15 to 30 seconds.
- Add the doubanjiang and chicken broth, simmer for about 1 minute, then prepare the cornstarch mixture.
- Thicken the sauce by pouring in the cornstarch mixture and letting it bubble until it thickens.
- Add the chili oil, gently fold in the tofu, and cook for 3 to 5 minutes until heated through.
- Finish by stirring in the sesame oil and sugar, mixing until the scallion starts to wilt, then serve hot with rice.
Notes
Be gentle with the tofu to maintain its integrity while cooking. Adjust the heat level to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 40mg
