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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.
For 4 servings
Prepare Ingredients
Blanch the Tofu
Cook Pork and Aromatics
A classic Chinese dish featuring silky, delicate steamed tofu bathed in a fragrant, savory sauce. The final drizzle of sizzling oil over fresh aromatics awakens the flavors, creating a simple, elegant, and healthy meal ready in under 15 minutes.
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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.
This chinese recipe takes 30 minutes to prepare and yields 4 servings. At 369.19 calories per serving with 19.53g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Sauce
Thicken and Serve
Omit the ground pork and use 8 oz of finely chopped shiitake mushrooms instead. Sauté the mushrooms until browned before adding the doubanjiang. Ensure you use vegetable broth instead of chicken broth.
Substitute the ground pork with ground beef, chicken, or turkey for a different flavor profile.
To reduce the heat, use less doubanjiang and omit the extra chili oil. To increase it, add 1-2 dried red chilies (chopped) along with the garlic and ginger.
Both tofu and ground pork provide high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Tofu is derived from soybeans and is a good source of iron, calcium, and soy isoflavones, which are plant compounds that may have antioxidant properties.
The capsaicin from the chili bean paste and the unique compounds in Sichuan peppercorns can provide a temporary boost to your metabolism.
A single serving of this Mapo Tofu (about 1 cup, without rice) contains approximately 350-400 calories, primarily from the ground pork and oil.
Mapo Tofu can be part of a healthy diet. Tofu is a great source of plant-based protein and isoflavones. However, the dish can be high in sodium and fat due to the fermented pastes, oil, and pork. You can make it healthier by using leaner pork, less oil, and low-sodium soy sauce and broth.
Doubanjiang is a spicy, salty paste made from fermented broad beans and soybeans. It's essential for the authentic flavor of Mapo Tofu. While there's no perfect substitute, you could use a mix of Korean gochujang and miso paste in a pinch, though the flavor will be different.
Yes, absolutely! A common vegetarian version uses finely chopped shiitake mushrooms instead of pork. Sauté them until they are well-browned to develop a deep, savory flavor. Use vegetable broth to make it fully vegetarian.
The numbing sensation, known as 'ma,' comes from Sichuan peppercorns. If your dish isn't numbing, your peppercorns might be old. For the best effect, use fresh, high-quality Sichuan peppercorns and toast and grind them right before cooking.
There are two key steps. First, blanching the tofu in salt water for a minute helps it firm up. Second, once the tofu is in the sauce, avoid vigorous stirring. Instead, use the back of your spoon or spatula to gently push the tofu around.