Easy MaPo Tofu (Spicy Sichuan Minced Meat Tofu)
Servings: 6 servings
Calories: 340kcal
Learn how to make this easy yet authentic tasting Sichuan Mapo Tofu. This classic Sichuan dish will quickly become your favorite
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Ingredients
- 794 g soft tofu cut into 1/2-inch cubes
- 227 g ground pork
- 1 cup chicken broth
- ⅓ cup cooking oil divided, add more as needed
Aromatics:
- 9 cloves garlic minced
- 1 Tbsp fresh ginger grated
Spices:
- 1 Tbsp Sichuan peppercorns toasted and finely ground
- 1 Tbsp Sichuan chili flakes
Seasonings:
- 5 Tbsp dou ban jiang broad bean paste
- 2 Tbsp hoisin sauce
- 1 tsp toasted sesame oil
To thicken the sauce:
- 1 Tbsp cornstarch
- 2 Tbsp water
Garnish:
- 2 stalks green onion finely chopped
Instructions
Precook the tofu:
- Drain the liquid from the tofu. Use a sharp knife and cut the tofu block into 1/2-inch cubes and set aside.
- Place the broth and tofu cubes in a large pot. Bring it to a simmer and let them cook for about 5 minutes over medium-low heat. Turn off the heat and let them stand while you prepare the rest. This step ensures that the tofu absorbs the flavor and it gives the tofu a nice texture
Cooking:
- Preheat a large wok/skillet over medium heat. Add 1 Tbsp of oil and add the pork and breaking up the meat with wooden spoon. Continue to cook for about 5 minutes until the meat turns color and is cooked through. Remove the pork from the wok/skillet but leave the oil on the wok/skillet
- Add the rest of the oil. Add garlic, ginger, Sichuan peppercorns, Sichuan chili flakes, doubanjiang into the wok/skillet and cook over medium heat for about 3 minutes. Take care not to burn the chili flakes and peppercorns
- Add the precooked ground pork back to the pan and stir to combine with the doubanjiang mixture
- Add the broth and tofu you prepared earlier, hoisin sauce, sesame oil, and the ground pork to the wok and bring to a gentle simmer for about 2 minutes. Have a taste and adjust to your preference. Prepare the cornstarch solution by mixing the cornstarch with water
- Drizzle the cornstarch solution to the wok and gently stir until the sauce starts to thicken.
- Garnish with the chopped green onion. Transfer the mapo tofu to a serving platter and serve immediately
Leftovers:
- Leftovers taste even better the next day. They can be kept in the fridge for about 2-3 days. I do not recommend freezing because the texture of the tofu will change and no longer be smooth and silky
Reheating:
- Simply reheat the portion you want to eat in a pan over medium-low heat until heated through. You may need to add a splash of water to loosen up the sauce if it gets too thick
Nutrition
Serving: 1serving | Calories: 340kcal | Carbohydrates: 15g | Protein: 14g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.05g | Cholesterol: 28mg | Sodium: 290mg | Potassium: 493mg | Fiber: 1g | Sugar: 5g | Vitamin A: 481IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 2mg
