Mapo Tofu
This fermented bean paste based sauce is spicy, savory, full of umami and a bit of sweetness. Ground pork adds richness and tofu adds a creamy texture while fresh green onions, garlic, and ginger add freshness. This is a nontraditional version of the Chinese classic and is adapted from Serious Eats. I like to serve this with kelp noodle or cauliflower rice.
Servings 4
Calories 339kcal
Ingredients
- 2 teaspoons Sichuan peppercorns divided (and up to 2 tablespoons - these can vary a lot in strength so start small and add more if you like it hotter)
- 1 tablespoon avocado oil
- 4 garlic cloves minced
- 1 1/2 tablespoons ginger fresh grated
- 1 pound ground pork
- 2 tablespoons fermented chili bean paste such as Pixiandouban
- 2 tablespoons Xiaoxing wine
- 1 tablespoon dark soy sauce
- 1/3 cup chicken stock
- 3 tablespoons coconut aminos
- 1 teaspoon fish sauce optional, adds umami and you won’t taste it
- 1/4 teaspoon glucomann powder or more as desired
- 1 pound medium silken tofu cut into 1/2-inch cubes
- 1/4 cup roasted chili oil also known as chili crisp, optional
- 1/4 cup green onions sliced
Instructions
- Heat 2 teaspoons (and up to 2 tablespoons) Sichuan peppercorns over medium high heat in a large pan until fragrant, about 1 minute. Transfer half to a mortar and pestle and grind until fine. Set aside.
- Leave the remaining peppercorns in the pan and add a tablespoon of avocado oil. Cook until sizzling, another 30 seconds to 1 minute. Using a spoon, scoop out the peppercorns and discard them, leaving the oil behind. Add the garlic and ginger and cook, stirring constantly until fragrant, about 1 minute. Add the pork, bean paste, wine, soy sauce, stock, coconut aminos, and glucomann powder. Bring to a boil and cook, stirring to break the pork up into small pieces until no pink remains, about 5-10 minutes.
- While the pork simmers, microwave the tofu until hot, a few minutes.
- Gently fold the tofu into the pork sauce, trying to keep the pieces as whole as possible. Sprinkle with the reserved peppercorn powder and green onions.
Notes
Sichuan peppercorns can very greatly in heat so start with a small amount and add more to reach your desired heat level.
Protein:Energy Quotient [calories]: 1.05
Nutrition
Calories: 339kcal | Carbohydrates: 13g | Protein: 34g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 63mg | Sodium: 955mg | Potassium: 632mg | Fiber: 1g | Sugar: 4g | Vitamin A: 104IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 2mg