Directions
Mapo Tofu
Details
- Prep Time:
15 min - Cook Time:
20 min - Ready Time:
35 min
Servings
Ingredients
- 1 block silken tofu (19 oz box)
- 1/4 lb ground pork
- 3 tablespoons Sichuan spicy bean paste
- 2 tablespoons chili powder
- 2 tablespoons cooking oil
- 1 tablespoon Sichuan peppercorns (roasted and ground to powder, this is the numbing heat we are looking for)
- 1 tablespoon light soy sauce
- 1 teaspoon fermented black beans (rinsed and pounded)
- 2 stalks of leeks or scallions (chopped into 1 or 2-inch length)
- 2 gloves garlic (chopped)
- 1/2 cup water
- Salt to taste
Directions
Cut the tofu into small pieces, drain the water from the tofu and set aside.
Heat up a wok and pour in the cooking oil and chili oil. Add the chopped garlic, ground pork, spicy bean paste and stir-fry until the pork is half-done.
Then add in chili powder, soy sauce, fermented black beans and stir-fry until aromatic. Add in the tofu and water; stir gently to blend the tofu (don’t break them) well with the sauce. Lower the heat and simmer for about 3-5 min or until the sauce thickens.
Add in the roasted Sichuan peppercorn powder and chopped scallions. Gently stir and blend well.
Dish out and serve hot.
I garnish with some thin sliced chili peppers and fresh scallions.
Some notes:
1. To tone down the numbing spiciness of this dish, use less roasted Sichuan peppercorn powder, chili powder, and chili oil. Adjust them to fit your palate.
2. Mo Po Tofu literally means “Pock-Marked Old Lady Tofu”
3. The Ma Po Tofu served at Chinese restaurants in the US has been adapted to appeal to local taste–the level of numbing spiciness is largely toned down I.E PF Chang’s version
Enjoy!
Benny
Step by step in photos here >>
About Benny
Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.
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