Mapo Tofu

Total Time: 14 minutes

Prep Time: 7 minutes

Cook Time: 7 minutes

Servings: 3

Author: Marc Matsumoto


Mapo Tofu


· 400 grams soft tofu ((drained and cut into 3/4” cubes))· 1/2 cup low-sodium chicken broth· 2 teaspoons potato starch· 1 teaspoon sesame oil· 2 tablespoons vegetable oil· 9 grams douchi ((~1 tablespoon fermented black beans, roughly chopped))· 2 gram Sichuan pepper ((~1 teaspoon ground, *see note below))· 2 tablespoons doubanjiang ((to taste))· 50 grams scallions ((white part only minced))· 24 grams garlic ((2 extra large cloves, minced))· 20 grams ginger ((1-inch piece, minced))· 150 grams ground pork


Step 1Bring 2 cups of water along with 1 teaspoon of salt to a boil. Add the tofu and cook for 1 minute. Gently tip the tofu into a colander and drain well.Step 2Whisk the low-sodium chicken broth, potato starch, and sesame oil together, and set them aside while you prepare all the other ingredients.Step 3Heat the vegetable oil in a frying pan until very hot (but not smoking) and add the Sichuan pepper and douchi and stir-fry for a few seconds until fragrant.Step 4Add the doubanjiang and stir-fry until the oil turns red (a few seconds)Step 5Add the white parts of the scallions, garlic, and ginger and stir-fry until the aromatics start to caramelize.Step 6Add the pork and stir-fry breaking it up into small pieces as you go.Step 7Stir the chicken stock and then pour it in. Let this boil until it thickens.Step 8Add the tofu and toss in the pan to coat evenly with the sauce.Step 9Serve the Mapo Tofu garnished with the scallion greens and hot rice.