Mapo Tofu is a well-loved Szechuan classic dish with various renditions all around the world. Tender pieces of tofu absorb the delicious flavors of the spicy and aromatic sauce with ground pork.
Total Time
25min
3.7
3 Ratings
Author: Wok & Skillet
Servings:
4
Ingredients
•
8
oz
Ground Pork
•
1
tsp
Sesame Oil
•
1
tsp
Soy Sauce
•
2
dashes
Ground White Pepper
•
2
tsp
Corn Starch
•
2
Tbsp
Water
•
2
Tbsp
Cooking Oil
•
2
cloves
Garlic
, minced
•
1/2
in
Fresh Ginger
, julienned
•
3
Tbsp
Chili Black Bean Sauce
•
2
Tbsp
Granulated Sugar
•
1/2
cup
Water
•
1
block
(14 oz)
Firm Tofu
•
to taste
Ground Sichuan Pepper
•
1/2
cup
Scallions
, chopped
•
to taste
White Rice
, cooked
Cooking Instructions
1.
Marinate Ground Pork (8 oz) with Sesame Oil (1 tsp), Soy Sauce (1 tsp), and Ground White Pepper (2 dashes). Let it sit at room temperature for just a few minutes as you prepare the rest of the ingredients.
2.
Mix Corn Starch (2 tsp) with Water (2 Tbsp). Stir well to break up the clumps.
3.
Heat Cooking Oil (2 Tbsp) in a wok over medium-high heat. When the wok starts to smoke a little, add the pork.
4.
When the pork is about halfway cooked, add Garlic (2 cloves) and Fresh Ginger (1/2 in). Stir-fry until the pork is cooked all the way through.
5.
Add Chili Black Bean Sauce (3 Tbsp) and Granulated Sugar (2 Tbsp), then stir in the Water (1/2 cup).
6.
Push the ground pork towards the side of the wok, and add the Firm Tofu (1 block) to the wok. Reduce the heat to low and let it simmer for about 2 minutes. Stir occasionally and gently.
7.
Turn the heat to high to bring the sauce to a boil. Add the cornstarch mixture. Stir gently to combine.
8.
Transfer to a serving dish. Garnish with Ground Sichuan Pepper (to taste) and Scallions (1/2 cup). Serve alongside White Rice (to taste).
Nutrition Per Serving
CALORIES
377
FAT
27.9 g
PROTEIN
19.0 g
CARBS
11.9 g
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