How to Cook Mapo Tofu (Recipe) - Cooking with Greg Wong Vol. 53

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

doubanjiang

🥗Healthier: chili paste

💰Cheaper: sriracha

Chili paste can replicate the heat with less complexity.

Sichuan peppercorns

💰Cheaper: black pepper

Black pepper provides spice but lacks the unique numbing effect.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while water is a budget-friendly option.

Cut soft tofu into three-quarter inch chunks.

Bring water to a boil and add half a teaspoon of salt.

Blanch the tofu in the boiling water for about 1 minute to help hold it together while cooking.

Heat the wok and add a little oil.

Add chopped shallots to the wok and cook on low heat.

Add ground pork to the wok and cook until browned.

Add minced garlic and lots of ginger to the wok.

Add the broad bean paste, about a tablespoon and a half, and chopped hot chili peppers.

Add Sichuan peppercorns to the wok.

Add a teaspoon and a half of dark soy sauce and two and a half tablespoons of regular soy sauce.

Add two spoonfuls of water and a little sugar to offset the saltiness.

Gently add the blanched tofu to the wok.

Add a drop of sesame oil to the dish.

Plate the dish and garnish with chopped green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens