Mapo Tofu

Savor the bold flavors of Mapo Tofu, a classic Sichuan dish that combines silky tofu and savory ground pork in a spicy, aromatic sauce. Ideal for a weeknight dinner that brings warmth and excitement to your table.

• 400 g silken tofu
• 200 g ground pork
• 2 tbsp doubanjiang (fermented broad bean paste)
• 1 tbsp douchi (fermented black beans)
• 1 tbsp ginger
• 2 cloves garlic
• 1 cup chicken stock
• 1 tbsp cornstarch
• 1 tbsp sesame oil
• 2 green onions sliced

Method

1. 1

   Heat a wok or large skillet over medium heat and add the ground pork. Cook until browned, about 3-4 minutes.

2. 2

   Add the ginger and garlic to the pork, cooking for another minute until fragrant.

3. 3

   Stir in the doubanjiang, douchi, and cook for another 2 minutes to combine the flavors.

4. 4

   Pour in the chicken stock and bring to a simmer. Gently add the cubed tofu, and let it simmer for about 5 minutes.

5. 5

   Add the cornstarch mixture to the wok, stirring gently until the sauce thickens, about 1-2 minutes.

6. 6

   Drizzle the sesame oil over the dish and gently mix to combine.

7. 7

   Serve hot, garnished with sliced green onions.