Mapo tofu

Name: Mapo tofu
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400 g Tofu; 100 g Minced pork; 15 g Rapeseed oil; 20 g Chilli bean paste; 10 g Garlic; 8 g Ginger; 10 g Soy sauce; 1 g Sichuan pepper; 8 g Corn starch; 220 g Water; 20 g Spring onion

Soft tofu in a savoury Sichuan-style chilli sauce with a little minced pork.

Estimated total time: 30 minutes2 portionsAbout 390 kcal per portion

Mapo tofu served in a bowl or on a plate — Photo: Sichuanfoodlover · CC BY-SA 4.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ.

Ingredients for 2 portions

400 g Tofu
100 g Minced pork
15 g Rapeseed oil
20 g Chilli bean paste
10 g Garlic
8 g Ginger
10 g Soy sauce
1 g Sichuan pepper
8 g Corn starch
220 g Water
20 g Spring onion

Method

Cut tofu into 2 cm cubes. Finely chop ginger, garlic and spring onion. Mix the corn starch with 20 g of the water.
Heat the oil in a wide pan. Break up and cook the minced pork thoroughly, then stir in garlic, ginger and chilli bean paste for 1 minute.
Add the remaining water and soy sauce. Slide in the tofu and simmer gently for 6–8 minutes, moving the pan instead of stirring hard.
Stir the starch mixture again and pour it in gradually. Simmer until the sauce lightly coats the tofu.
Finish with ground Sichuan pepper and spring onion. Serve hot.

A simplified home version. Doubanjiang and soy sauce may contain wheat and soy; check the brand. Rice is not included. Heat and saltiness depend on the chilli paste.

麻婆豆腐

Allergens and ingredient checks

Listed allergens: gluten, soy. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference · Wikibooks

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