How To Make Mapo Tofu - Marion's Kitchen

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.

Heat Szechuan peppercorns in a dry pan until fragrant and smoky; then crush them to a fine powder using a mortar and pestle.

Drain the liquid from the soft tofu and cut it into cubes.

Prepare a pot of hot salted water and gently place the tofu cubes in it; let them simmer for about 3 minutes to season and firm up.

Remove the tofu from the hot water and set it aside until the sauce is ready.

Heat a generous amount of vegetable oil in a wok over medium-high heat.

Add ground pork to the hot oil and cook for about 1 minute until it starts to sizzle and release juices.

Stir in doubanjiang and cook for about 2 minutes until the oil turns a beautiful red color.

Add minced garlic and ginger to the pork mixture and stir.

Add chicken stock, soy sauce, dark soy sauce, sugar, and vinegar; bring the mixture to a simmer and reduce the liquid by about a quarter for 3-4 minutes.

Mix corn flour with water to create a slurry and add it to the sauce to thicken it, stirring until glossy.

Add the crushed Szechuan peppercorn powder and gently mix in the tofu, ensuring not to break it.

Finish with a drizzle of sesame oil and a sprinkle of spring onion before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens