Chinese
Mapo Tofu
Silken tofu and pork in a deeply savory sauce of fermented black beans, doubanjiang, and Sichuan peppercorn.
Recipe by Cyman Huang
Cooked, styled and photographed in his kitchen.
The tofu is folded gently into the spicy, aromatic pork sauce so its delicate cubes remain intact.
Watch it come together
Ingredients
- 1 block (14–16 ounces) soft tofu, cut into small cubes
- ½ pound ground pork
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons fermented black beans, rinsed and mashed
- 2 tablespoons chile bean sauce (doubanjiang)
- 1 tablespoon Sichuan peppercorns, toasted and ground
- 1 cup chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Sliced green onions, for garnish
Method
- 1
Heat the oil in a wok over medium heat. Add the garlic and ginger and stir-fry for one minute.
- 2
Add the pork and cook until browned, breaking it into small pieces.
- 3
Add the fermented black beans, doubanjiang, and Sichuan peppercorns. Stir for one minute.
- 4
Pour in the broth, soy sauce, and sugar. Bring to a simmer.
- 5
Gently slide in the tofu and simmer for 5–7 minutes without stirring vigorously.
- 6
Stir in the cornstarch slurry and cook until the sauce thickens. Garnish with green onions.
Substitutions
- Ground chicken or beef may be used in place of pork.
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