COPPER🇨🇳 China
Mapo tofu recipe
Spicy, savory, and oh-so-satisfying tofu dish!
Ingredients
- 400 g tofu
- 200 g ground pork
- 2 tbsp doubanjiang
- 2 tbsp soy sauce
- 200 ml chicken broth
- 4 unit garlic
- 1 unit ginger
- 3 unit scallions
- 1 tbsp cornstarch
- 1 tbsp sesame oil
- 1 tsp Sichuan peppercorns
How to make Mapo tofu
- Press 400 g of tofu to remove excess moisture, then cut it into cubes.
- Blanch the tofu cubes in boiling water for 1-2 minutes before using; then drain and set aside.
- In a pan over medium heat, sauté 2 minced garlic cloves, 1 tsp minced ginger, and 1 tsp Sichuan peppercorns until fragrant, about 1 minute.
- Add 200 g of ground pork to the pan; cook until browned, about 5-7 minutes while stirring.
- Stir in 2 tbsp of doubanjiang and cook for an additional minute to combine flavors.
- Pour in 300 ml of chicken broth and add 2 tbsp of soy sauce; stir to combine.
- Add 1 tbsp of cornstarch mixed with 2 tbsp of water; simmer for 5 minutes until slightly thickened.
- Gently fold in the blanched tofu and cook for an additional 3 minutes to heat through.
- Garnish with chopped scallions and drizzle with 1 tsp of sesame oil just before serving.
What is Mapo tofu?
Mapo tofu is a traditional dish from China. It takes about 30 minutes to prepare, is considered medium to make at home, and uses 11 ingredients.
Copper documents China alongside 194 other countries. Throw a dart at the world map and let it decide what you cook tonight.