Mapo Tofu
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RecipeTin Eats · by Nagi★ 4.9 (20)

Mapo Tofu

NUTRITION · PER SERVING45M COOK
CAL 27%·PRO 35%
CARBS 52G39% OF CAL
2G FIBER48G OTHER2G TOTAL SUGAR
FAT 28G47% OF CAL
4G SAT25G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fiery Sichuan classic combining soft tofu and ground pork in a bold, deeply savory sauce with chili, black beans, and spices. Intense and aromatic, best served over rice.

mainchinesetofuporkdairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tbsp whole pink Sichuan peppercorns ((or green) - for 1 tsp powder (Note 1))
  • 600g/ 21 oz silken tofu (, cut into 1.5cm / 0.6" squares (Note 2))
  • 2 1/2 cups water
  • 1 tsp cooking salt / kosher salt ((halve for table salt, +50% for salt flakes))
  • 1/2 tsp dark soy sauce ((Note 3))
  • 1 tbsp canola oil (, or other neutral oil eg. vegetable, peanut)
  • 100g/ 3.5 oz pork mince ((ground pork), preferably 20% fat but even lean is fine, or beef (Note 4))
  • 1 tsp light soy sauce ((or regular / all-purpose soy, not dark soy sauce))
  • 1/4 cup canola oil ((Note 5))
  • 2 tbsp garlic (, finely minced (4 large cloves))
  • 2 1/2 tbsp ginger (, finely minced with a knife)
  • 1 tbsp preserved black beans ((aka salted black beans, fermented black beans), finely chopped (Note 6))
  • 1 tbsp broad bean sauce/paste (, we use Pixian doubanjiang, the spicy Sichuan version (Note 7))
  • 2 tsp chilli powder (, pure - NOT US chili powder blend (Note 8))
  • 1 tsp smoked paprika ((substitute regular/sweet paprika))
  • 1 tsp white sugar
  • 1 green onion stem (, finely sliced)
  • 3/4 cup beef stock/broth (, low sodium)
  • 1 tsp sesame oil ((toasted ie. brown, not un-toasted which is yellow))
  • 2 tsp cornflour / cornstarch
  • 1/4 cup water
  • White rice
PREP
20M
SODIUM
1030MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.