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Name: Mapo Tofu
Prep time: 8 min
Total time: 34 min
Yield: 4 servings
Ingredients: 15 ml light soy sauce; 10 ml Shaoxing rice wine; 5 ml dark soy sauce; 5 g white sugar; 200 ml chicken stock; 1500 ml water, for blanching, discarded; 5 g fine salt, for blanching water; 600 g soft silken tofu, cut into 2 cm cubes; 30 ml canola oil; 200 g pork mince; 60 g Pixian doubanjiang, roughly chopped if chunky; 3 garlic cloves, minced; 10 g fresh ginger, peeled and minced; 2 tsp Sichuan peppercorns, toasted and finely ground; 15 g cornstarch; 30 ml cold water, for slurry; 5 ml toasted sesame oil; 3 spring onions, thinly sliced

Mapo Tofu

Soft tofu cubes in a glossy pork and Pixian chilli-bean sauce finished with Sichuan pepper.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Mapo Tofu

Soft tofu cubes in a glossy pork and Pixian chilli-bean sauce finished with Sichuan pepper.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

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