Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 1/2 lb ground pork
- 2 tbsp vegetable oil
- 1 tbsp Sichuan peppercorns
- 2 tbsp chili bean paste
- 1 tbsp fermented black beans, rinsed and chopped
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 cup chicken stock
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 green onions, chopped
- 1 tsp cornstarch
- Salt to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Cut the tofu into small cubes and set aside.
2. Heat the wok or skillet over high heat and add the Sichuan peppercorns. Dry roast for 30 seconds until fragrant.
3. Add the vegetable oil, ground pork, garlic, and ginger. Stir-fry for 2-3 minutes until the pork is browned.
4. Add the chili bean paste and fermented black beans. Stir-fry for another minute.
5. Pour in the chicken stock, soy sauce, and Shaoxing wine. Bring to a boil.
6. Add the tofu cubes and gently stir to combine. Reduce the heat to medium-low and simmer for 5-7 minutes.
7. Mix the cornstarch with 1 tbsp of water and add it to the wok. Stir gently to thicken the sauce.
8. Add salt to taste and garnish with chopped green onions.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- High heat for roasting Sichuan peppercorns and stir-frying ground pork
- Medium-low heat for simmering tofu cubes in the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 20g
- Carbohydrates: 8g
- Protein: 22g
Substitutions for ingredients:
- Ground chicken or beef can be used instead of ground pork.
- Chicken or vegetable stock can be used instead of chicken stock.
- Regular soy sauce can be used instead of Shaoxing wine.
Variations:
- Add diced bell peppers or mushrooms for extra texture and flavor.
- Use silken tofu for a softer texture.
- Adjust the amount of chili bean paste to make it less or more spicy.
Tips and tricks:
- Use a non-stick wok or skillet to prevent the tofu from sticking.
- Drain the tofu before cutting it into cubes to remove excess water.
- Use a slotted spoon to gently stir the tofu to avoid breaking it.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve in a bowl with steamed rice and garnish with chopped green onions.
Garnishes:
- Chopped green onions
- Sliced red chili peppers
- Toasted sesame seeds
Pairings:
- Steamed rice
- Stir-fried vegetables
- Chinese pickles
Suggested side dishes:
- Stir-fried bok choy
- Garlic green beans
- Egg drop soup
Troubleshooting advice:
- If the sauce is too thick, add more chicken stock or water.
- If the tofu breaks apart, use a slotted spoon to gently stir it.
Food safety advice:
- Make sure the ground pork is cooked through before adding the other ingredients.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Mapo Tofu is a popular Sichuan dish that originated in the 19th century.
Flavor profiles:
- Spicy, savory, umami
Serving suggestions:
- Serve hot as a main dish with steamed rice.
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Region: Chinese