An authentic Sichuan classic, this Mapo Tofu features silken tofu and savory ground pork in a vibrant, fiery sauce. The signature 'ma-la' (numbing and spicy) flavor comes from fragrant Sichuan peppercorns and fermented chili bean paste, creating a deeply satisfying dish best served over steamed rice.
Prep15 min
Cook15 min
Servings4
Serving size: 1 cup
369cal
20gprotein
9gcarbs
29g
Ingredients
16 oz Silken Tofu (One block. Soft tofu is also a good alternative.)
0.5 lb Ground Pork (Preferably with a 20% fat content for better flavor.)
3 tbsp Vegetable Oil (Or another neutral high-smoke point oil.)
2 tbsp Doubanjiang (Pixian brand is highly recommended for authentic flavor.)
1 tbsp Fermented Black Beans (Rinse and lightly mince before use.)
4 cloves Garlic (Finely minced.)
1 inch Ginger (Peeled and finely minced.)
1 tsp Sichuan Peppercorns (Freshly ground for the best flavor.)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Perfectly spiced Mapo Tofu with pork and fluffy rice – a protein-packed, aromatic comfort food delight!
This chinese_american dish is perfect for dinner. With 631.4 calories and 24.46g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 cup Chicken Broth (Low sodium is preferred.)
1 tbsp Soy Sauce (Use light or low-sodium soy sauce.)
1 tbsp Shaoxing Wine (Dry sherry can be used as a substitute.)
0.5 tsp Sugar (Balances the salty and spicy flavors.)
1 tbsp Cornstarch (For the thickening slurry.)
2 tbsp Water (Cold water for the cornstarch slurry.)
3 pcs Scallions (Thinly sliced, green parts only.)
1 tsp Chili Oil (Optional, for garnish.)
0.25 tsp Salt (For blanching the tofu.)
Instructions
1
Prepare Ingredients
Gently cut the tofu into 1-inch cubes. Set aside.
In a small bowl, whisk together the cornstarch and 2 tbsp of cold water to make a slurry.
In another bowl, combine the chicken broth, soy sauce, and Shaoxing wine.
Finely mince the garlic and ginger. Rinse and lightly mince the fermented black beans. Thinly slice the scallions.
2
Blanch the Tofu
Bring a medium pot of water to a boil. Add 1/4 tsp of salt.
Carefully add the tofu cubes and simmer for 1-2 minutes. This seasons the tofu and helps it hold its shape.
Use a slotted spoon to gently remove the tofu and drain it well. Set aside.
3
Cook Pork and Aromatics
Heat the vegetable oil in a wok or large skillet over medium-high heat until it shimmers.
Add the ground pork and stir-fry, breaking it up, until browned and slightly crispy, about 4-5 minutes.
Reduce heat to low. Push the pork to one side and add the doubanjiang to the oil. Fry for 1 minute, stirring constantly, until the oil is fragrant and brilliant red.
Add the minced garlic, ginger, and fermented black beans. Stir-fry for 30 seconds until aromatic, then mix everything together with the pork.
4
Simmer the Sauce
Pour the broth mixture into the wok. Add the ground Sichuan peppercorns and sugar. Bring to a simmer.
Gently slide the blanched tofu into the sauce. Use the back of your spatula to gently nudge the tofu into the sauce, avoiding vigorous stirring to prevent breakage.
Allow it to simmer for 3-5 minutes for the tofu to absorb the flavors.
5
Thicken and Serve
Re-stir the cornstarch slurry. Slowly drizzle it into the simmering sauce in 2-3 additions, gently stirring between each, until the sauce thickens to a gravy-like consistency.
Turn off the heat. Stir in most of the sliced scallions.
Transfer to a serving bowl, garnish with the remaining scallions and a drizzle of chili oil if desired. Serve immediately with hot steamed rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
