Mapo Tofu (麻婆豆腐)

← Recipes

Mapo Tofu (麻婆豆腐)

Served with steamed jasmine rice and sesame cucumber salad.

25 minTotal time
11Steps
18Ingredients
Print recipe card

Ingredients for 2

Marinated Pork

  • 225 ground pork
  • ½ tbsp soy sauce
  • ½ tbsp Shaoxing cooking wine
  • ½ tsp cornstarch
  • ½ tsp ground white pepper

Braise

  • 1 tbsp cooking oil (for searing the pork)
  • 1 tbsp spicy doubanjiang (la doubanjiang)
  • 1–1 ½ chopped scallions white and green separated)
  • 1–2 minced garlic cloves
  • 1 inch minced ginger (similar amount as garlic)
  • 200 ml chicken broth or water
  • 170 g firm tofu cut into 1.5cm (1/2 inch cubes)
  • ½ tbsp Sichuan peppercorns crushed

Side: Steamed jasmine rice

  • ⅔ cup jasmine rice
  • 1 cup water

Side: Sesame cucumber salad

  • 1 cucumber
  • 2 tsp rice vinegar
  • ½ tsp sesame oil

Instructions

  1. Marinade the pork in shaoxing cooking wine, a splash of cooking oil, the soy sauce,

  2. Add cooking oil to a wok and sear the ground pork until browned, chopping it up as it cooks

  3. Add the doubanjiang and let it simmer for about a minute

  4. Add the minced aromatics (ginger, garlic) scallion whites and cook until fragrant

  5. About 25 minutes before serving, start the rice: rinse the jasmine rice, then bring it to a boil with the water and a pinch of salt. Cover, simmer on low for 15 minutes, then turn off the heat and keep covered until serving.

  6. Add the stock and a splash of soy sauce, turn up the gas and bring to a boil

  7. Make the cucumber salad: thinly slice the cucumber, toss with the rice vinegar, sesame oil and a pinch each of salt and sugar, and chill until serving.

  8. Add the tofu, lower the gas, and braise for around 15 mins

  9. You'll know it's done when the tofu shows their trademark "pockmarks" and the seasoning sticks to them

  10. Mix in the crushed Sichuan peppercorns and green parts of the scallions right before serving

  11. Serve over steamed rice