Mapo Tofu
20Min
4Servings
320Cal
MediumLevel
Ingredients
Main ingredients
tofu (firm)
400 g
ground pork
200 g
Sichuan chili bean paste
30 g
soy sauce
15 ml
garlic
3 cloves
ginger
15 g
green onion
2 stalks
cornstarch
10 g
sesame oil
10 ml
vegetable oil
30 ml
black pepper
2 g
Instructions
1
Prepare ingredients
Cut tofu into 2 cm cubes and mince garlic and ginger.
5 min
2
Fry aromatics and meat
Heat oil in wok, fry garlic, ginger, then add ground pork until browned.
6 min180°Ctimer 6 min
3
Add chili bean paste and sauce
Add doubanjiang, soy sauce, and pepper. Stir to combine.
2 min
4
Simmer with tofu
Add tofu cubes, gently stir, and simmer 5 minutes to absorb flavors.
5 mintimer 5 min
5
Finish and serve
Mix cornstarch with water, add to thicken sauce, finish with sesame oil and green onion.
2 min
Original recipe
Storage
Fridge: 2 days
Freezer: 30 days
Reheat: Microwave 2-3 minutes or pan over medium heat
Best eaten fresh; sauce may thicken when stored
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