Easy Mapo Tofu | in 15 minutes 麻婆豆腐

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.

Marinate 3/4 pound ground pork with 1/2 teaspoon salt and 1 teaspoon sesame oil.

Heat a wok until it shows a wisp of white smoke and add 1 tablespoon of vegetable oil.

Add the white and light green parts of 3 chopped green onions to the wok and stir-fry to avoid burning.

Add the marinated ground pork to the wok and cook until fully cooked through.

Add 1 teaspoon of minced garlic and a thumb-sized piece of grated ginger to the pork and mix well.

Add a pinch of crushed chili peppers to the mixture for heat, if desired.

Prepare the sauce by mixing 1/4 cup chicken stock, 1 tablespoon dark soy sauce, 1 tablespoon rice vinegar, 1 tablespoon Shaoxing wine, 2 tablespoons oyster sauce, and 3 tablespoons ketchup in a bowl.

Add the sauce to the wok and mix everything together, cooking for a few minutes.

Gently add 1 1/2 pounds of cubed firm tofu to the wok, being careful not to break it.

Cover the wok and let the tofu heat through for about 3 minutes.

Prepare a cornstarch slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water.

Add the cornstarch slurry to the wok and stir to thicken the sauce, ensuring it coats everything.

Add the dark green parts of the chopped green onions for garnish and mix well before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens