Mapo Tofu (Spicy Szechuan Tofu with Ground Pork)
- camissonia
- Nov 10
- 1 min read
This is Chinese comfort food at its best. It's rustic, spicy, nutritious (as long as you go easy on the oil), and really delicious. Tofu is widely available in most markets these days, but the hot bean paste, black bean sauce and Szechuan peppercorns you'll probably have to buy from an Asian market. I get mine from 99 Ranch Market, a Chinese supermarket chain in California and many other states.
1
Note on the sauce:
*Hot bean paste (La Do Ban Jiang) is readily available in most Asian markets and online. My favorite brand is Lee Kum Kee.
2
Note on the sauce:
**Black bean garlic sauce is readily available in most Asian markets and online. My favorite brand is Lee Kum Kee.
3
Note on the sauce:
***Totole chicken powder is readily available in most Asian markets and online. I prefer using this mixed with water rather than canned chicken stock as it has more "umami."
Notes
1
Cut & prep the tofu and vegetables.
2
Heat a wok over high heat. Add 3 tbsp vegetable oil to the pan. When oil is very hot, add minced ginger, garlic, sliced chili, half of the chopped scallion and half of the chopped cilantro. Saute briefly for about 10-15 seconds or until fragrant. Add sliced mushrooms and cook until they just start to soften & turn brown.
3
Add the ground pork to pan and cook until pork is cooked through, about 1-2 minutes. Add the hot bean paste, black bean sauce, soy sauce, sugar and ground Szechuan peppercorn. Stir-fry about 30 seconds and then add the diced tofu - stir well and cook an additional 1 minute.
4
Add the chicken stock to the tofu mixture. Bring to a boil, then reduce heat to medium-low, cover and simmer for about 15-20 minutes. Bring tofu back up to a boil and add the frozen green peas.
5
Stir in the cornstarch slurry and continue cooking until the sauce in the tofu is thickened.
6
Turn off heat & stir in sesame oil and remaining chopped scallion and cilantro. Sprinkle with additional ground Szechuan peppercorns, if desired. Serve with steamed white rice.
Instructions
Two 14-oz packages soft tofu cut into 1" dice
1 lb ground pork
6 cloves garlic minced
1 tbsp minced fresh ginger
4 scallions chopped
1/2 cup chopped fresh cilantro
1 Fresno chili or jalapeño pepper seeded & thinly sliced
8-oz package sliced button mushrooms
3 tbsp vegetable oil
2 tbsp hot bean paste*
1 tbsp black bean garlic sauce**
2 tbsp soy sauce
2 tsp sugar
1 tsp ground Szechuan peppercorns* (optional)
Seasonings
2 cups low sodium chicken stock (or 2 cups water + 1 tbsp Totole* chicken powder)
2 tbsp cornstarch
4 tbsp water
Cornstarch Slurry
1/2 cup frozen green peas
2 tsp sesame oil
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Mapo Tofu (Spicy Szechuan Tofu with Ground Pork)
Prep Time
25 min
Cooking Time
25 min
Rest Time
0 min
Total Time
50 min
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