Mapo Tofu
Mapo Tofu
Silky soft tofu simmered in a savory, spicy bean sauce with minced meat and aromatics! This quick and easy mapo tofu is packed with umami flavor and it's a delicious main with steamed rice and your favourite vegetables. This restaurant-quality and will save you money! Ready in 20 minutes.
INGREDIENTS
- 2.5 lb (block) soft tofu aka silken tofu or sub with medium-firm tofu
- 1.25 lb ground pork or sub with lean ground chicken or beef
- 2.5 cup chicken stock or water (*use low sodium stock)
- 7.5 cloves garlic minced
- 2.5 scallion finely chopped and separated into scallion whites and greens
- 0.63 teaspoon ginger finely minced
- 2.5 tablespoon vegetable oil or any neutral oil
- 5 teaspoon salt to cook tofu
- 3.75 tablespoon doubanjiang (aka spicy broad bean paste, chili bean paste or tobanjang)
- 5 teaspoon chili oil or sub with red chili flakes
- 2.5 teaspoon chicken bouillon powder
- 1.25 teaspoon dark soy sauce
- 1.25 teaspoon white granulated sugar
- 1.25 teaspoon ground sichuan peppercornoptional
- 2.5 teaspoon sesame oil toasted
- 2.5 lb (block) soft tofu aka silken tofu or sub with medium-firm tofu
- 1.25 lb ground pork or sub with lean ground chicken or beef
- 2.5 cup chicken stock or water (*use low sodium stock)
- 7.5 cloves garlic minced
- 2.5 scallion finely chopped and separated into scallion whites and greens
- 0.63 teaspoon ginger finely minced
- 2.5 tablespoon vegetable oil or any neutral oil
- 5 teaspoon salt to cook tofu
- 3.75 tablespoon doubanjiang (aka spicy broad bean paste, chili bean paste or tobanjang)
- 5 teaspoon chili oil or sub with red chili flakes
- 2.5 teaspoon chicken bouillon powder
- 1.25 teaspoon dark soy sauce
- 1.25 teaspoon white granulated sugar
- 1.25 teaspoon ground sichuan peppercornoptional
- 2.5 teaspoon sesame oil toasted
Cornstarch slurry
- 2.5 tablespoon cornstarch or potato starch
- 5 tablespoon water cold for cornstarch slurry
- 2.5 tablespoon cornstarch or potato starch
- 5 tablespoon water cold for cornstarch slurry
INSTRUCTIONS
- In a small bowl, combine cornstarch and 2 tablespoon cold water to make a cornstarch slurry. Set aside.
- Next dice soft tofu with a sharp knife into 1-inch cubes by horizontally gliding it through the middle of the block of tofu first. Then make vertical and horizontal slices across the block. This will give you about 1-inch cubes.
- Fill a medium-sized pot with enough water and season with salt. Bring to a boil and blanch diced tofu for 60 seconds.
- Gently strain tofu into a colander. Do not rinse off with cold water.
- Heat vegetable oil in a large non-stick pan on medium heat and cook minced meat for about 4-5 minutes until liquids have evaporated. Add minced garlic, ginger and scallion whites and stir fry with meat.
- Season meat with chicken bouillon powder, doubanjiang sauce, chili oil, dark soy sauce, sugar, and ground sichuan peppercorn. Mix in the chicken broth or water. Pour in the cornstarch slurry and allow the sauce to simmer and thicken.
- Add in diced tofu and gently toss it with sauce using a spatula by lifting from the bottom.
- Season with sesame oil and garnish with scallion greens. Serve and enjoy with rice!
- In a small bowl, combine cornstarch and 2 tablespoon cold water to make a cornstarch slurry. Set aside.
- Next dice soft tofu with a sharp knife into 1-inch cubes by horizontally gliding it through the middle of the block of tofu first. Then make vertical and horizontal slices across the block. This will give you about 1-inch cubes.
- Fill a medium-sized pot with enough water and season with salt. Bring to a boil and blanch diced tofu for 60 seconds.
- Gently strain tofu into a colander. Do not rinse off with cold water.
- Heat vegetable oil in a large non-stick pan on medium heat and cook minced meat for about 4-5 minutes until liquids have evaporated. Add minced garlic, ginger and scallion whites and stir fry with meat.
- Season meat with chicken bouillon powder, doubanjiang sauce, chili oil, dark soy sauce, sugar, and ground sichuan peppercorn. Mix in the chicken broth or water. Pour in the cornstarch slurry and allow the sauce to simmer and thicken.
- Add in diced tofu and gently toss it with sauce using a spatula by lifting from the bottom.
- Season with sesame oil and garnish with scallion greens. Serve and enjoy with rice!
NUTRITION
Calories: 1221kcal
Carbohydrates: 160g
Protein: 71g
Fat: 34g
Saturated Fat: 10g
Polyunsaturated Fat: 5g
Monounsaturated Fat: 16g
Trans Fat: 0.1g
Cholesterol: 85mg
Sodium: 3769mg
Potassium: 519mg
Fiber: 14g
Sugar: 24g
Vitamin A: 72IU
Vitamin C: 43mg
Calcium: 444mg
Iron: 13mg
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