Mapo Tofu

Name: Mapo Tofu
Total time: 30 min
Yield: 3 servings
Ingredients: 1 block (14 ounces), diced silken tofu; 8 ounces ground pork; 2 tablespoons (spicy broad bean paste) doubanjiang; 1 tablespoon, crushed fermented black beans; 1 teaspoon, ground sichuan peppercorns; 3 cloves, minced garlic; 1 tablespoon, grated ginger; 1 cup chicken broth; 1 tablespoon cornstarch; 2, chopped scallions

Silken tofu cubes simmered in a spicy, numbing sauce with ground pork and fermented bean paste.

Chinese⏱ 30 min⚠ Contains 1 allergen(s)

✨ High in protein✨ High in sodium✨ Good source of calcium

Ingredients

Silken tofu1 block (14 ounces), diced
Ground pork8 ounces
Doubanjiang2 tablespoons (spicy broad bean paste)
Fermented black beans1 tablespoon, crushed
Sichuan peppercorns1 teaspoon, ground
Garlic3 cloves, minced
Ginger1 tablespoon, grated
Chicken broth1 cup
Cornstarch1 tablespoon
Scallions2, chopped

Nutrition (per serving, makes 3)

Calories347 kcal

Protein26.5 g

Carbs10.2 g

Fat23.4 g

Fiber2.2 g

Sugar1 g

Sodium854 mg

Vitamin C2.9 mg

Iron2.8 mg

Calcium190 mg

Potassium412 mg

Estimated values.

Steps

1Briefly blanch tofu in hot water, then drain carefully.
2Heat oil in a wok, stir-fry ground pork until browned, breaking it apart.
3Add doubanjiang, fermented black beans, garlic, ginger, and Sichuan peppercorns, stir-fry until fragrant.
4Pour in chicken broth and bring to a simmer, then gently add tofu cubes.
5Mix cornstarch with a little water, then stir into the sauce to thicken.
6Simmer gently for a few minutes until the sauce coats the tofu.
7Garnish with chopped scallions before serving.