Mapo Tofu
Silken tofu cubes and minced meat swimming in a fiery, deeply savory Sichuan fermented chili bean sauce.
- 25 min
- 390 kcal / serving
- medium
- Protein
- 22.5 g
- Fat
- 29.5 g
- Carbs
- 12.5 g
Contains: gluten, soy, celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 400 g silken tofu (cut into 2 cm cubes)
- 100 g ground beef (or ground pork)
- 2 tbsp Doubanjiang (spicy fermented bean paste)
- 1 pc garlic clove & 1 slice ginger (finely minced)
- 150 ml chicken broth
- 1 tsp Sichuan pepper (ground)
- 1 tsp cornstarch (mixed with 1 tbsp water)
- 2 tbsp vegetable oil
- 2 pc scallions (finely sliced into rings)
Method
- Heat the vegetable oil in a wok and stir-fry the ground meat until crispy and browned.
- Add the minced garlic, ginger, and Doubanjiang paste, frying over medium heat until the oil turns a vibrant red.
- Pour in the chicken broth and bring the sauce base to a gentle boil.
- Carefully slide the silken tofu cubes into the sauce (nudge gently instead of stirring to avoid breaking the tofu).
- Simmer softly for about 5 minutes, then gently swirl in the cornstarch slurry to thicken the sauce.
- Garnish generously with the sliced scallions and a dusting of ground Sichuan pepper, then serve piping hot.
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