Ingredients with Measurements:
- 1 block of firm tofu, drained and cut into small cubes
- 1 head of broccoli, cut into small florets
- 1 tablespoon vegetable oil
- 1 tablespoon Sichuan peppercorns
- 1 tablespoon chili bean paste
- 1 tablespoon fermented black beans, rinsed and mashed
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1/2 cup chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch, mixed with 2 tablespoons water
- 1 green onion, chopped
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the wok or skillet over high heat and add the vegetable oil.
2. Add the Sichuan peppercorns and stir-fry for 30 seconds until fragrant.
3. Add the chili bean paste, fermented black beans, ginger, and garlic. Stir-fry for another 30 seconds.
4. Add the chicken or vegetable broth and bring to a boil.
5. Add the tofu and broccoli florets. Stir gently to coat with the sauce.
6. Reduce the heat to medium-low and simmer for 5-7 minutes until the broccoli is tender and the tofu is heated through.
7. Add the soy sauce and cornstarch mixture. Stir gently until the sauce thickens.
8. Season with salt and pepper to taste.
9. Garnish with chopped green onion.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
High heat for stir-frying, medium-low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 170
Fat: 10g
Carbohydrates: 12g
Protein: 12g
Sodium: 540mg
Fiber: 4g
Sugar: 3g
Substitutions for ingredients:
- Broccoli can be substituted with other vegetables such as green beans, snow peas, or bell peppers.
- Chicken or vegetable broth can be substituted with water or mushroom broth.
- Chili bean paste can be substituted with Sriracha or red pepper flakes.
- Fermented black beans can be substituted with black bean sauce or miso paste.
Variations:
- Add ground pork or beef for a meatier version.
- Use silken tofu instead of firm tofu for a softer texture.
- Add more vegetables such as carrots or mushrooms.
- Make it spicier by adding more chili bean paste or red pepper flakes.
Tips and tricks:
- Drain the tofu well to prevent it from falling apart during cooking.
- Blanch the broccoli florets in boiling water for 1-2 minutes before stir-frying to speed up the cooking process.
- Adjust the amount of Sichuan peppercorns and chili bean paste to your liking.
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 bowl with steamed rice on the side.
Garnishes:
Chopped green onion or cilantro.
Pairings:
Steamed rice, noodles, or a side salad.
Suggested side dishes:
Steamed bok choy or Chinese broccoli.
Troubleshooting advice:
- If the sauce is too thick, add more broth or water.
- If the sauce is too thin, add more cornstarch mixture.
- If the tofu falls apart during cooking, use a slotted spoon to gently stir the dish.
Food safety advice:
Make sure to cook the tofu and broccoli thoroughly to prevent foodborne illness.
Food history:
Mapo tofu is a popular Sichuan dish made with tofu, ground pork, and a spicy sauce. It originated in Chengdu, China and is now enjoyed all over the world.
Flavor profiles:
Spicy, savory, and slightly numbing from the Sichuan peppercorns.
Serving suggestions:
Serve with steamed rice and a side of vegetables for a complete meal.
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Region: Chinese