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Mapo Tofu
Mapo tofu, with its fragrant sauce of chiles, fermented black beans, ground pork, and Sichuan peppercorns, is a classic example of Sichuan’s famed ma la flavor.
👥 4 Servings⏱️ Prep & Cook: 25 min🔥 Cook: 25 min👤 Eileen Wen Mooney📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
1
Grind peppercorns in grinder and set aside.
2
Cut tofu into ¾-inch cubes and pat dry.
tofu (not silken), rinsed1 (14- to 17-ounce) package
3
Heat wok over high heat until it begins to smoke, then pour oil down side and swirl to coat bottom and side. Stir-fry pork until no longer pink. Add bean sauce, black beans, and chile powder and stir-fry ⏱️ 1 minute. Stir in stock, soy sauce, sugar, tofu, and a pinch of salt. Simmer, gently stirring occasionally, ⏱️ 5 minutes.
soy sauce2 teaspoonsugar1 teaspoontofu (not silken), rinsed1 (14- to 17-ounce) package
4
Meanwhile, stir together cornstarch and water until smooth.
cornstarch1 tablespoonswater4 teaspoons
5
Stir cornstarch slurry mixture into stir-fry and simmer, gently stirring occasionally, ⏱️ 1 minute. Stir in scallions and simmer ⏱️ 1 minute. Serve sprinkled with Sichuan pepper.
cornstarch1 tablespoons
6
Serve with rice. Head this way for more of our best tofu recipes →
tofu (not silken), rinsed1 (14- to 17-ounce) package
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