BETTER THAN TAKEOUT - Mapo Tofu Recipe

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.

Toast the red dried chilies and Sichuan peppercorns in a wok over medium low heat for a couple of minutes. Let it cool first, then blend until fine.

Blend the Sichuan Dou Ban Jiang, Dou Chi, and cooking wine in a blender until it turns into a fine paste. Set it aside.

Cut the tofu into bite size cubes. Add 1/2 tsp of salt to 1.5 liters of boiling water. Blanch the tofu for a couple of minutes. Remove the tofu from the water and set it aside.

Turn the heat to high and heat the wok until it is smoking hot. Add cooking oil. Swirl it around to coat the bottom of the wok. Add ground meat and stir until cooked through.

Push the meat to the side. Add the Doubanjiang paste and stir over low heat for a couple of minutes to activate the umami flavor.

Add minced garlic, minced ginger, diced white part of the scallion, paprika, sugar, and half of the Dao Kou La Jiao. Stir everything until well combined and fragrant.

Pour in the beef stock and bring to a boil. Taste to adjust the flavor, adding soy sauce as needed.

Add the tofu and simmer on low heat for 5 minutes.

Mix 1 tbsp of cornstarch and 1/4 cup of water. Add to the wok in 3 batches and stir to thicken everything.

Sprinkle the reserved Dao Kou La Jiao and the diced scallion as garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens