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Mapo Tofu

Tender tofu and ground pork in a fragrant Szechuan sauce with fermented black beans and chili bean paste.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Method

Ingredients
  

Marinade for Ground Pork
  • 1 1/2 tbsp tapioca starch can substitute cornstarch
  • 2 tbsp soy sauce
Other
  • 1/4 lb ground pork
  • 1 lb regular tofu medium firmness
  • 1 leek or 3 green onions
  • 1/4 tsp salt
  • 1 tsp Chinese salted black beans fermented black beans, or to taste
  • 1 tbsp chili bean paste or to taste
  • 3 tbsp stock chicken broth
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 2 tbsp light soy sauce
  • Freshly ground Szechuan pepper
  • 2-3 tbsp oil for stir-frying, as needed

Method
 

  1. Mix the marinade ingredients and marinate the pork about 20 minutes.
  2. Cut the tofu into 1/2-inch cubes and blanch in boiling water 2 to 3 minutes. Remove and drain.
  3. Chop the leek or green onions into short lengths.
  4. Heat a wok and add the oil. When hot, add the marinated pork and stir-fry until the color darkens. Add the salt and stir. Add the salted black beans and mash them with a ladle until well blended into the meat.
  5. Add the chili bean paste, then the stock, tofu, and leek or green onions. Turn down the heat and cook 3 to 4 minutes.
  6. While cooking, mix the cornstarch, water, and light soy sauce together. Add to the wok and stir gently. Serve with freshly ground Szechuan pepper.