Ingredients with Measurements:
- 1 block of firm tofu, cut into small cubes
- 1 head of broccoli, cut into florets
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/2 pound ground pork
- 2 tablespoons doubanjiang (fermented broad bean paste)
- 1 tablespoon chili bean paste
- 1 tablespoon soy sauce
- 1/2 cup chicken broth
- 1 teaspoon cornstarch
- 1/4 cup chopped scallions
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. In a wok or large skillet, heat the vegetable oil over medium-high heat.
2. Add the garlic and ginger and stir-fry for 30 seconds.
3. Add the ground pork and stir-fry until browned, breaking up any large chunks.
4. Add the doubanjiang and chili bean paste and stir-fry for 1 minute.
5. Add the chicken broth and soy sauce and bring to a simmer.
6. Add the tofu and broccoli and gently stir to combine.
7. In a small bowl, mix the cornstarch with 1 tablespoon of water to make a slurry.
8. Add the slurry to the wok and stir gently until the sauce thickens.
9. Season with salt and pepper to taste.
10. Garnish with chopped scallions.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 325
- Fat: 20g
- Carbohydrates: 10g
- Protein: 25g
- Fiber: 3g
Substitutions for ingredients:
- Ground pork can be substituted with ground beef or ground turkey.
- Doubanjiang and chili bean paste can be found in most Asian grocery stores, but if unavailable, they can be substituted with Sriracha sauce or red pepper flakes.
Variations:
- This recipe can be made vegetarian by omitting the ground pork and using vegetable broth instead of chicken broth.
- Other vegetables such as bell peppers, mushrooms, or snow peas can be added to the dish.
Tips and tricks:
- Be gentle when stirring the tofu to avoid breaking it apart.
- Adjust the amount of chili bean paste to your desired level of spiciness.
- Serve with steamed rice to soak up the flavorful sauce.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl with steamed rice on the side.
- Garnish with chopped cilantro or sesame seeds.
Garnishes:
- Chopped scallions, cilantro, or sesame seeds.
Pairings:
- Steamed rice, noodles, or stir-fried vegetables.
Suggested side dishes:
- Steamed rice, stir-fried vegetables, or a simple cucumber salad.
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the tofu breaks apart, try using a firmer tofu or be more gentle when stirring.
Food safety advice:
- Make sure to cook the ground pork thoroughly to an internal temperature of 160°F.
Food history:
- Mapo Doufu is a popular Sichuan dish that originated in the 19th century.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with steamed rice and a side of stir-fried vegetables.
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Region: Chinese