Description
Spicy Mapo Tofu with Pork is a quick and comforting Sichuan classic that combines silky soft tofu with savory pork mince in a fiery, flavorful sauce featuring doubanjiang, garlic, ginger, and Sichuan peppercorns. Perfect for a satisfying weeknight dinner, this dish is served best with steamed rice to soak up the spicy, numbing goodness.
Ingredients
Scale
Main Ingredients
- 1 tbsp Douban Jiang (Spicy fermented chili bean paste)
- 3 cloves Garlic (Finely chopped)
- 1 tbsp Ginger (Finely chopped)
- 1 tsp Chili Powder (Or to taste)
- 1 cup Chicken Stock
- 1 tbsp Soy Sauce
- 1 tsp Dark Soy Sauce
- 1 tsp Sugar
- 1 tsp Vinegar
- 2 tsp Cornflour (Mixed with 2 tsp water)
- 1 tsp Sesame Oil
- 1 tbsp Sichuan Peppercorns (Ground)
- 380 g Soft Tofu
- 100 g Pork Mince
- 2 tbsp Spring Onion/Scallions (Finely sliced)
- 1 serving Steamed Rice (To soak up the flavors)
Instructions
- Prepare flavors: Finely chop the garlic and ginger, and slice the spring onions. Ground the Sichuan peppercorns if not pre-ground.
- Sauté aromatics: Heat a pan or wok over medium heat and add the doubanjiang paste. Stir-fry it until fragrant, then add the chopped garlic and ginger. Cook for 1-2 minutes until aromatic.
- Cook pork: Add the pork mince to the pan and cook until browned and cooked through, breaking it up as it cooks.
- Build sauce: Add chili powder, soy sauce, dark soy sauce, sugar, and vinegar to the meat mixture. Stir well to combine flavors.
- Add tofu and stock: Gently add soft tofu cubes to the pan, being careful not to break them apart. Pour in the chicken stock and bring to a simmer.
- Thicken sauce: Stir in the cornstarch slurry (cornflour mixed with water) gradually while gently stirring until the sauce thickens to desired consistency.
- Finish with seasoning and garnish: Drizzle sesame oil over the dish and sprinkle with ground Sichuan peppercorns. Garnish with finely sliced spring onions.
- Serve: Serve immediately with steamed rice to soak up the spicy and flavorful sauce.
Notes
- Use soft tofu for a silky texture that soaks up the sauce well.
- Adjust chili powder amount to your heat preference.
- Ground Sichuan peppercorns add a signature numbing flavor essential to authentic Mapo tofu.
- Be gentle when adding and stirring tofu to avoid breaking it apart.
- Serve hot with steamed rice for the best experience.
