If you're on the hunt for a dish that packs a punch of flavor and warmth, look no further than Mapo Tofu with Pork Mince! This iconic Chinese recipe combines the silky texture of soft tofu with the savory richness of ground pork, all enveloped in a spicy, fragrant sauce that will tantalize your taste buds. In just 35 minutes, you can whip up this mouthwatering meal that’s perfect for a cozy dinner or impressing guests. Get ready to dive into a culinary adventure that’s sure to leave everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 300g soft tofu
- 200g ground pork
- 2 tablespoons doubanjiang (chili bean paste)
- 2 tablespoons soy sauce
- 1 tablespoon Sichuan peppercorns
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons vegetable oil
- 1 cup chicken broth
Instructions
- Begin by gathering all your ingredients: 300g of soft tofu, 200g of ground pork, 2 tablespoons of doubanjiang (chili bean paste), 2 tablespoons of soy sauce, 1 tablespoon of Sichuan peppercorns, 2 cloves of garlic (minced), 1 teaspoon of ginger (minced), 2 tablespoons of vegetable oil, and 1 cup of chicken broth.
- Prepare the tofu by gently draining it and cutting it into 1-inch cubes. Place the tofu in a bowl and set it aside.
- In a small pan, dry roast the Sichuan peppercorns over medium heat for about 2-3 minutes until they are fragrant. Be careful not to burn them. Once roasted, remove from heat and crush them lightly using a mortar and pestle or the back of a spoon.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the minced garlic and ginger, stirring quickly for about 30 seconds until fragrant.
- Add the ground pork to the skillet, breaking it apart with a spatula. Cook for about 5-7 minutes until the pork is browned and cooked through.
- Stir in the doubanjiang (chili bean paste) and crushed Sichuan peppercorns, mixing well to incorporate the flavors. Cook for an additional 2 minutes to allow the spices to bloom.
- Pour in the chicken broth and soy sauce, bringing the mixture to a gentle simmer. Allow it to cook for about 3-4 minutes, letting the flavors meld together.
- Carefully add the cubed tofu to the skillet, gently stirring to coat the tofu with the sauce. Be cautious not to break the tofu cubes. Simmer for another 5 minutes, allowing the tofu to absorb the flavors.
- Once the mapo tofu is heated through and the sauce has thickened slightly, taste and adjust seasoning if necessary. You may want to add more soy sauce or doubanjiang for extra flavor.
- Remove the skillet from heat and serve the mapo tofu hot, garnished with additional crushed Sichuan peppercorns if desired. It pairs beautifully with steamed rice.
Tips
- Choose the Right Tofu: For the best texture, use soft or silken tofu, which absorbs flavors beautifully while remaining tender. Be gentle when handling to avoid breaking the cubes.
- Perfectly Roast Sichuan Peppercorns: Dry roasting the Sichuan peppercorns enhances their flavor. Just a few minutes over medium heat will release their aromatic oils—don’t forget to crush them lightly for maximum impact!
- Adjust the Heat: If you prefer a milder dish, start with less doubanjiang and gradually add more to taste. This way, you can customize the spice level to suit your palate.
- Simmer for Flavor: Allow the tofu to simmer in the sauce for a few minutes to absorb all the delicious flavors. The longer it simmers, the more infused it will be!
- Serve with Steamed Rice: Mapo Tofu is best enjoyed with a bowl of fluffy steamed rice to balance the spiciness and soak up the savory sauce.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 22g
Fat: 23g
Saturated Fat: 7g
Cholesterol: 65mg
