Submitted by ElectricSweater
Mapo tofu is a popular Chinese dish from the Sichuan province, known for its spicy and aromatic flavors.
Source: epicurious
Show Full Ingredient List
- ½ teaspoon peppercorns
- 1 (14- to 17-ounce) package tofu
- 3 tablespoons oil
- 5 ounces pork
- 2½ tablespoons bean sauce
- 1 tablespoon black beans
- 2 teaspoons chile powder
- 1 cup stock
- 2 teaspoon soy sauce
- 1 teaspoon sugar
- 1 tablespoons cornstarch
- 4 teaspoons water
- 4 scallions scallions
Step 1
½ teaspoon Sichuan peppercorns, toasted and cooled
Grind peppercorns in grinder and set aside.
Step 2
1 (14- to 17-ounce) package tofu (not silken), rinsed
Cut tofu into ¾-inch cubes and pat dry.
Step 3
3 tablespoons peanut or vegetable oil
5 ounces ground pork butt (not lean)
2½ tablespoons toban jiang (hot bean sauce)
1 tablespoon fermented black beans, rinsed, drained, and chopped
2 teaspoons Sichuan chili powder
1 cup chicken stock or reduced-sodium chicken broth
2 teaspoon soy sauce
1 teaspoon sugar
Heat wok over high heat until it begins to smoke, then pour oil down side and swirl to coat bottom and side. Stir-fry pork until no longer pink. Add bean sauce, black beans, and chile powder and stir-fry 1 minute. Stir in stock, soy sauce, sugar, tofu, and a pinch of salt. Simmer, gently stirring occasionally, 5 minutes.
Step 4
1 tablespoons cornstarch
4 teaspoons water
Meanwhile, stir together cornstarch and water until smooth.
Step 5
4 scallions chopped
Stir cornstarch slurry mixture into stir-fry and simmer, gently stirring occasionally, 1 minute. Stir in scallions and simmer 1 minute. Serve sprinkled with Sichuan pepper.
Step 6
Serve with rice.