Mapo Tofu

13 ingredients
9 steps

Ingredients

  • 1 garlic clove, minced
  • 1/4 lb ground pork (optional) or 1/4 lb ground chicken (optional)
  • 2 tablespoons spicy bean paste
  • 2 teaspoons chili powder
  • 2 teaspoons light soy sauce
  • 12 1/3 ounces silken tofu (preferably firm or extra-firm)
  • 2 tablespoons vegetable oil
  • 1 tablespoon chili oil
  • 1 tablespoon black bean garlic sauce
  • 1 leek, ends trimmed, sliced and rinsed
  • 1/2 cup low sodium chicken broth or 1/2 cup vegetable broth
  • 1 1/2 teaspoons cornstarch
  • 1 1/2 - 2 tablespoons szechuan peppercorns, ground

Directions

  1. 1
    Combine garlic, spicy bean paste, chili powder, soy sauce, black bean garlic sauce and (optionally) meat.
  2. 2
    Cut the tofu into 1/2 to 3/4-inch cubes.
  3. 3
    Heat a wok or large skillet over high heat and add the vegetable and chili oil.
  4. 4
    When the oil is very hot and starting to smoke, add the ground meat or seasoning mixture and stir-fry for 2-3 minutes with meat, 30-60 seconds without.
  5. 5
    Add the leek and cook for an additional 2-3 minutes.
  6. 6
    Stir the cornstarch into the broth and add to the wok along with the tofu. Stir gently until thoroughly combined.
  7. 7
    Lower the heat and simmer for 3-4 minutes.
  8. 8
    Turn off the heat. Add in the ground Szechuan peppercorns, stir gently, and allow to cook in the residual heat for another 1-2 minutes.
  9. 9
    Serve hot over white rice.

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