Photograph of the finished Mapo tofu

China · Đậu hũ Tứ Xuyên

Mapo tofu

25 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Soft tofu Soft tofu 800 g
  • Photograph of Pork Pork 320 g
  • Photograph of Sichuan-style bean paste Sichuan-style bean paste 100 g
  • Photograph of Sichuan peppercorns Sichuan peppercorns 12 g
  • Photograph of Red chilli powder Red chilli powder 20 g
  • Photograph of Cornstarch Cornstarch 20 g
  • Photograph of Soy sauce Soy sauce 40 ml
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Steamed rice Steamed rice 4 bowls

Method

  1. 1 Sauté the minced pork until it's cooked through and the fat renders out.
  2. 2 Add Sichuan-style bean paste, chili powder, and minced garlic to the pan and stir-fry until the oil turns red.
  3. 3 Pour in the broth, then add the diced soft tofu to the pot.
  4. 4 Simmer gently for 6 minutes, avoiding vigorous stirring to prevent the beans from breaking apart, then mix in cornstarch to thicken.
  5. 5 Sprinkle with crushed Sichuan peppercorns and chopped scallions, and serve with hot rice.
Start cooking