Spicy Sichuan Mapo Tofu Recipe
This Mapo Tofu recipe features velvety tofu simmered in a spicy, savory sauce made from fermented black beans, garlic, and ginger. The dish is hearty, with a balance of flavors that tantalizes the palate, making it an irresistible choice for both weeknight dinners and special occasions.
Ingredients
- 400 g soft or silken tofu cut into cubes
- 200 g ground beef
- 2 tablespoons vegetable oil
- 2 tablespoons doubanjiang Sichuan chili bean paste
- 1 tablespoon fermented black beans rinsed and chopped
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 1 cup chicken or vegetable broth
- 1 teaspoon Sichuan peppercorns toasted and ground
- Chopped green onions for garnish
Instructions
- Prepare the Tofu: Drain and gently pat dry the tofu cubes. Set aside.
- Cook the Meat: In a large skillet or wok, heat the vegetable oil over medium heat. Add the ground meat and cook until browned, breaking it apart with a spatula.
- Add Aromatics: Stir in the minced garlic, ginger, and fermented black beans. Cook for about 1-2 minutes until fragrant.
- Incorporate Sauces: Add doubanjiang, soy sauce, sugar, and broth. Bring to a simmer, allowing the flavors to meld together.
- Add Tofu: Gently add the tofu cubes to the skillet, being careful not to break them. Simmer for about 5 minutes to heat through.
- Finish with Spice: Stir in the ground Sichuan peppercorns and adjust seasoning to taste. Garnish with chopped green onions before serving.
Notes
- Fat: 20g
- Protein: 18g
- Carbohydrates: 10g