Mapo Doufu Recipe
Spicy Classic Sichuan pork + tofu dish with broad bean & chili oil, short grain rice. Add greens * can be made vegan for the bold but be warned it’s extra spicy + salty without pork so add greens!
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the rice
Rinse the short grain rice under cold water until the water runs clear. Cook rice according to package instructions.
- 2
Prepare the tofu
Drain the tofu and cut it into cubes. If you want a firmer texture, you can press the tofu to remove excess water.
- 3
Cook the pork
In a pan, heat a tablespoon of chili oil over medium heat. Add the ground pork and cook until browned, breaking it up with a spatula.
- 4
- 5
Add sauces
Stir in the broad bean paste, soy sauce, and sesame oil. Cook for another minute.
- 6
Add tofu and broth
Gently add the tofu cubes to the pan, being careful not to break them. Pour in the vegetable broth and bring to a gentle simmer.
- 7
Simmer
Let the dish simmer for about 5-7 minutes, allowing the flavors to meld and the tofu to absorb the sauce.
- 8
Add greens (if using)
If you’re adding greens, stir them in during the last couple of minutes of cooking until just wilted.
- 9
Serve
Serve the Mapo Doufu hot, garnished with chopped spring onions, over a bed of cooked short grain rice.