Mapo Tofu (with Pork)
Christina Chow
Mapo Tofu, a Sichuan classic, brings together firm tofu, richly caramelized ground pork, and a spicy, numbing sauce featuring Sichuan peppercorns and fermented black beans. This iconic dish harmonizes bold flavors—spicy, savory, and umami—in a comforting blend, showcasing the distinctive taste of Chinese cuisine. Serve it over steamed rice for a delightful culinary experience.
Course Dinner, Lunch
Cuisine Chinese
- 1 tsp Sichuan peppercorn
- 4 tbsp vegetable oil
- 2 tbsp minced shallot
- 2 tbsp minced garlic
- 2 tsp minced ginger
- 1/2 lb ground pork substitute with ground chicken, shiitake mushrooms (for a vegetarian option)
- 1 tsp sugar for caramelizing the pork
- 7 dried chili, whole chopped in half
- 2 tbsp chili bean paste (doubanjiang)
- 2 tbsp Chinese fermented black beans (douchi), rinsed and minced
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Chinese cooking wine
- 1 tsp sugar
- 1 tsp chicken bouillon
- 1 cup chicken broth
- 2 tsp cornstarch mixed with 2 tablespoons water
- 1 block firm tofu, cubed 14 ounces
- 1/2 cup chopped green onion for garnish
- cooked rice for serving
Prepare Sichuan Peppercorn
Cooking
Heat vegetable oil in a wok or large pan over medium-high heat.
Add minced shallots, garlic, and ginger. Sauté until fragrant.
Add ground pork and 1 teaspoon of sugar. Cook until the pork is browned and caramelized.
Add Sauces
Add minced Chinese fermented black beans (douchi). Cook for a minute.
Add soy sauce, dark soy sauce, oyster sauce, Chinese cooking wine, and chicken bouillon.
Thicken Sauce
In a small bowl, mix cornstarch with water to create a slurry.
Slowly pour the cornstarch mixture into the wok, stirring gently to thicken the sauce.
Adjust the spice level and customize according to your taste preferences. Happy cooking!
Keyword chinese, chinese food, dinner, mapo tofu, mapotofu, sichuan, sichuan food