Mapo Tofu

Silky tofu cubes trembling in a brick-red, thick, and spicy sauce. Crispy seared pork provides a contrast to the melting soy.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 359
• Protein: 23 g
• Carbs: 14 g
• Fat: 23 g

Ingredients

• 400 g firm tofu ( cubed )
• 150 g Ground pork ( fresh )
• 3 piece Garlic ( minced )
• 1 tbsp black bean sauce
• 1 tbsp soy sauce
• 1 tsp White sugar
• 1 tbsp Corn starch ( diluted in a little water )
• 1 tsp Sichuan peppercorn ( toasted and crushed )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 2 tbsp Peanut oil
• 200 ml Mineral water
• 2 tbsp Chili bean paste (Doubanjiang) ( coarsely chopped if necessary )
• 15 g Fresh ginger ( finely minced )

Instructions

1. Tofu preparation

   Cut the tofu into 2 cm cubes. Immerse them for 1 minute in boiling salted water to firm them up without breaking, then drain gently.

2. Searing the meat

   In a hot wok with peanut oil, stir-fry the ground pork. The meat should brown and become crispy, and the fat should be well rendered.

3. Roasting the aromatics

   Add the minced garlic, ginger, black bean sauce, and doubanjiang. Stir until the oil turns red and the aromas fill the kitchen.

4. Simmering and thickening

   Pour in the water and soy sauce. Add the tofu. Simmer for 3 minutes. Thicken with the diluted cornstarch until the sauce coats the spoon. Finish with Sichuan pepper and green onions.

Chef's tips

• Don't stir the tofu with a spatula, shake the wok instead to keep the cubes intact.
• The sauce should be glossy and thick; if it's too thin, add a bit more starch slurry.
• Sichuan pepper should be added at the very end to preserve its numbing effect.

Storage

Keep for 48h in the fridge. Reheat gently in a saucepan with a splash of water.