Sichuan Mapo Tofu
Learn how to make mapo tofu, or Dofu, a spicy Sichuan (Szechuan) dish, with this recipe that uses marinated pork, mashed black beans, and bean curd.
- Serves: 2 persons
- 1 ½tablespoons tapioca starch (can substitute cornstarch)
- 2tablespoons soy sauce
- ¼pound ground pork
- 1pound regular tofu (medium firmness)
- 1leek (or 3 green onions )
- ¼teaspoon salt
- 1teaspoon Chinese salted black beans ( fermented black beans , also called Chinese black beans; or to taste)
- 1tablespoon chili bean paste (or to taste)
- 3tablespoons stock (chicken broth)
- 1tablespoon cornstarch
- 2tablespoons water
- 2tablespoons light soy sauce
- 1dash Szechuan pepper (or to taste)
- 2to 3 tablespoons oil (for stir-frying, as needed)
Step 1Gather the ingredients.
Step 2Mix the tapioca starch and the soy sauce together.
Step 3Marinate pork for about 20 minutes.
Step 4Cut the tofu ( bean curd ) into 1/2-inch square cubes, and blanch (drop into boiling water) for 2 to 3 minutes.
Step 5Remove from boiling water and drain.
Step 6Chop leek or green onions into short lengths.
Step 7Heat wok and add oil. When the oil is ready, add the marinated pork. Stir-fry pork until the color darkens. Add salt and stir.
Step 8Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the meat.
Step 9Add the chili bean paste, then the stock, bean curd, and leek or green onions. Turn down the heat. Cook for 3 to 4 minutes.
Step 10While cooking, mix cornstarch , water, and soy sauce together. Add to wok and stir gently.
Step 11Serve with freshly ground Szechuan pepper and enjoy!