Spice Up Your Dinner with Authentic Mapo Tofu Delight
Enjoy an authentic Sichuan experience with Mapo Tofu, a spicy and tongue-numbing delight that brings everyone to the dinner table.
Ingredients
Instructions
Step‑by‑Step Instructions
Toast the chilies by heating ¼ cup of oil over low heat. Add fresh Thai bird chili peppers and dried red chilies, toasting for about 5 minutes until fragrant. Remove chilies and leave the oil in the wok.
Sauté freshly minced ginger in the same wok on medium heat for 1 minute, then add garlic and cook for another minute until fragrant.
Brown the ground pork in the wok on high heat for 4-5 minutes until crumbly. Stir in ground Sichuan peppercorns for an additional 15-30 seconds.
Add spicy bean sauce to the pork mixture, then pour in low sodium chicken broth and let it simmer for about 3-4 minutes.
Mix cornstarch with water to create a slurry, then stir it into the simmering sauce for 1-2 minutes until it thickens.
Gently fold in silken tofu cubes and cook on low heat for 3-5 minutes to absorb flavors without breaking.
Finish with a drizzle of sesame oil and a pinch of sugar. Stir in finely chopped scallions until just wilted.
Serve hot over steamed jasmine rice, garnished with Sichuan peppercorn powder if desired.
Nutrition
- Serving Size
- 1 serving
- Calories
- 350 kcal
- Carbohydrate Content
- 15 g
- Protein Content
- 20 g
- Fat Content
- 25 g
- Saturated Fat Content
- 5 g
- Cholesterol Content
- 50 mg
- Sodium Content
- 800 mg
- Fiber Content
- 2 g
- Sugar Content
- 3 g
- Unsaturated Fat Content
- 12 g
