Mapo Tofu
Sichuan's silky tofu in a savory, spicy pork sauce — a fast, cheap, deeply satisfying dinner. Tofu and chili bean paste are right there in the Chinese supermarket.
Ingredients
- 1 blocksoft tofu (cubed)
- 1/4 lbground pork (optional)
- 2 tbspchili bean paste (doubanjiang)
- 3 clovesgarlic (minced)
- 1 tbspginger (minced)
- 1 cupbroth or water
- 1 tbspsoy sauce
- 1 tbspcornstarch (in water)
- 2 green onions
- 2 tbspoil
Instructions
- 1
Gently cube the tofu and let it sit while you start the sauce — soft tofu is fragile.
- 2
Brown the pork in oil, then add the chili bean paste, garlic, and ginger and fry until red and fragrant.
- 3
Add the broth and soy sauce, slide in the tofu, and simmer gently a few minutes without stirring much.
- 4
Stir in the cornstarch slurry to thicken, scatter green onions, and serve over rice.
Notes
Leave the pork out for a vegetarian version — the chili bean paste carries it. For the classic tingle, add a pinch of ground Sichuan pepper. Handle the soft tofu gently so it doesn't break. Photo: Adobe Stock (#400996858), licensed.
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