Spicy Numbing Tofu with Pork — Mapo Tofu
Around 30% fewer calories and significantly lower fat, lean pork mince replacing fatty mince and oil reduced throughout with the wok technique preserved, with the authentic Sichuan doubanjiang heat, numbing peppercorn, silken tofu, and fermented black bean depth of the classic.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 400g silken tofu into 2cm cubes. Mince 3 garlic cloves and 20g ginger. Roughly chop 1 tbsp fermented black beans. Toast and grind 1 tsp Sichuan peppercorns. Mix 1 tsp cornflour with 2 tbsp water. Slice 2 spring onions. Have 200ml stock and 1 tbsp soy sauce measured.
Sear
Heat 1 tsp oil in a wok over high heat. Add 200g pork mince, break up continuously, cook 4 minutes until browned and dry with no pink remaining.
Bloom
Add minced garlic and ginger, stir 30 seconds until fragrant. Add doubanjiang and fermented black beans, stir 1 minute until the oil turns red and releases aroma.
Simmer
Pour in stock and soy sauce, bring to a simmer over medium-high heat. Gently slide tofu cubes in, spoon sauce over top, simmer 5 minutes over medium heat without aggressive stirring to keep tofu intact.
Finish
Add cornflour slurry, gently swirl the wok to incorporate, simmer 1 minute until sauce thickens and coats the back of a spoon with a glossy sheen.
Plate
Scatter ground Sichuan pepper and spring onions over the mapo tofu, serve immediately over steamed rice.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.