Spicy Sichuan Mapo Tofu with Ground Pork

Authentic Sichuan Mapo Tofu featuring silken tofu, savory ground pork, and a fiery fermented bean sauce (doubanjiang).

Prep Time

15 minutes

Total Time

35 minutes

Calories

350 kcal

Difficulty

Medium

Equipment

1 item

Cost

£1.96/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Pork

Mood:

Spicy

Ingredients

Servings

1block (14-16 oz)Silken Tofu(Drained and cut into 1-inch cubes)

£2.20

4ozGround Pork(Can substitute with ground beef or chicken)

£1.50

2tablespoonsSichuan Doubanjiang (Fermented Broad Bean Paste)(Crucial for authentic flavor. Adjust to taste for spiciness.)

£0.75

1tablespoonDouchi (Fermented Black Beans)(Rinsed and minced)

£0.50

3clovesGarlic(Minced)

£0.20

1tablespoonGinger(Minced)

£0.30

4piecesDried Red Chili Peppers(Cut into segments and remove seeds (optional for less heat))

£0.40

1teaspoonSichuan Peppercorns(Lightly toasted and ground)

£0.60

1cupChicken Broth(Vegetable broth can be substituted)

£0.30

1tablespoonSoy Sauce

£0.10

1tablespoonShaoxing Rice Wine(Dry sherry can be substituted)

£0.25

1tablespoonCornstarch(Mixed with 2 tablespoons cold water to form a slurry)

£0.05

1teaspoonSesame Oil

£0.15

2tablespoonsVegetable Oil

£0.05

2stalksGreen Onions(Chopped, for garnish)

£0.50

Total Cost

£7.85

£1.96 per serving

Instructions

1.
Heat vegetable oil in a wok or large skillet over medium-high heat. Add ground pork and stir-fry until browned and cooked through.
2.
Push the pork to one side of the wok. Add garlic, ginger, dried chili peppers, and fermented black beans to the empty space. Stir-fry until fragrant, about 30 seconds.
3.
Add the doubanjiang to the wok and stir-fry until the oil turns red, about 1 minute. Be careful not to burn it.
4.
Pour in the chicken broth, soy sauce, and Shaoxing rice wine. Bring to a simmer.
5.
Gently add the tofu cubes to the wok. Simmer for 5-7 minutes to allow the tofu to absorb the flavors.
6.
Stir the cornstarch slurry and add it to the wok. Cook until the sauce thickens, about 1 minute.
7.
Stir in half of the ground Sichuan peppercorns and sesame oil.
8.
Gently stir everything together, being careful not to break the tofu.
9.
Transfer the Mapo Tofu to a serving bowl. Garnish with green onions and the remaining ground Sichuan peppercorns.
10.
Serve hot with steamed rice.

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My Notes

Nutrition Information

Nutrition per serving (250g)

350 kcal / 1464 kJ

Carbs

14g

5% of RDA

Fat

22g

31% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

3 g

3% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

For a more intense Sichuan peppercorn flavor, you can add a small amount of Sichuan peppercorn oil at the end.

Adjust the amount of doubanjiang and dried chili peppers to your desired level of spiciness.

Handle the silken tofu gently to prevent it from breaking apart too much.

If you prefer a smoother sauce, strain the sauce before adding the tofu.

Cooking Equipment

Wok or large skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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