Description
Spicy Mapo Tofu with Pork is a classic Sichuan dish that combines silky soft tofu with flavorful minced pork in a spicy, savory sauce. This quick and comforting meal features aromatic garlic, ginger, chili bean paste, and the distinctive numbing taste of Sichuan peppercorns, served best over steamed rice for a satisfying dinner.
Ingredients
Scale
Main Ingredients
- 1 tbsp Douban Jiang (Spicy fermented chili bean paste)
- 3 cloves Garlic (Finely chopped)
- 1 tbsp Ginger (Finely chopped)
- 1 tsp Chili Powder (Or to taste)
- 1 cup Chicken Stock
- 1 tbsp Soy Sauce
- 1 tsp Dark Soy Sauce
- 1 tsp Sugar
- 1 tsp Vinegar
- 2 tsp Cornflour (Mixed with 2 tsp water)
- 1 tsp Sesame Oil
- 1 tbsp Sichuan Peppercorns (Ground)
- 380 g Soft Tofu
- 100 g Pork Mince
- 2 tbsp Spring Onion/Scallions (Finely sliced)
- 1 serving Steamed Rice (To soak up the flavors)
Instructions
- Prepare Ingredients: Finely chop the garlic, ginger, and spring onions. Cut the soft tofu into bite-sized cubes carefully to avoid breaking it. Measure out all sauces and spices for quick access during cooking.
- Sauté Aromatics and Pork: Heat a pan or wok over medium heat, add a small amount of oil, and sauté the garlic, ginger, and ground Sichuan peppercorns until fragrant, about 1 minute. Add the pork mince and cook until browned and cooked through, breaking it up as you stir.
- Add Spices and Sauce Base: Stir in the Douban Jiang, chili powder, soy sauce, dark soy sauce, sugar, and vinegar. Cook for 2-3 minutes, allowing the flavors to meld and the oil to turn red from the chili bean paste.
- Simmer with Stock and Tofu: Pour in the chicken stock and bring the mixture to a gentle simmer. Add the soft tofu cubes carefully, and cook for 5-7 minutes, letting the tofu absorb the flavors and heat through without breaking apart.
- Thicken the Sauce: Stir the cornflour slurry again to recombine, then slowly add it to the simmering sauce while gently stirring. Cook until the sauce thickens to your desired consistency, about 1-2 minutes.
- Finish and Serve: Drizzle the sesame oil over the dish for aroma, sprinkle the sliced spring onions on top, and serve immediately over a hot serving of steamed rice to soak up the rich, spicy sauce.
Notes
- Be gentle when stirring tofu to keep it in cubes and avoid breaking.
- Adjust chili powder and Douban Jiang to your preferred spice level.
- If you prefer a vegetarian version, substitute pork with mushrooms and use vegetable stock instead of chicken stock.
- Sichuan peppercorns provide a unique numbing flavor; if unavailable, omit or reduce to taste.
- This dish is best eaten fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
