Mapo Doufu Recipe

inspired by

@xiaobaobiscuit

Sep 27 2024

•

30m

•

Serves 2

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Recipe information

Make Mapo Doufu in just 30m. 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!

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. Add aromatics

Add minced garlic and ginger to the pan with the pork. Stir-fry for 1-2 minutes until fragrant.

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.