Chinese · easy

Mapo Tofu

Name: Mapo Tofu
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 14 oz Soft Tofu; 1/2 lb Ground Pork; 2 tbsp Doubanjiang (chili Bean Paste); 3 cloves Garlic; 1 tsp Fresh Ginger; 1 tbsp Soy Sauce; 1 tsp Sichuan Peppercorns; 3 stalks Green Onions; 1 tbsp Cornstarch; 3/4 cup Chicken Broth; 2 tbsp Vegetable Oil; 2 cups dry Jasmine Rice

Silky tofu in a spicy, numbing Sichuan pork sauce served over rice.

25 min
Total: 4
Serves: $10.50
Est. cost: 380
Cal/serving

Dietary, as tagged

Gluten-free
Dairy-free

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Soft Tofu14 oz
Ground Pork1/2 lb
Doubanjiang (chili Bean Paste)2 tbsp
Garlic3 cloves
Fresh Ginger1 tsp
Soy Sauce1 tbsp
Sichuan Peppercorns1 tsp
Green Onions3 stalks
Cornstarch1 tbsp
Chicken Broth3/4 cup
Vegetable Oil2 tbsp
Jasmine Rice2 cups dry

Method

01
Cut tofu into 3/4-inch cubes. Gently simmer in salted water 2 minutes to firm up. Drain.
02
Heat oil in a wok over high heat. Cook pork, breaking apart, until browned, 4 minutes.
03
Add doubanjiang, garlic, and ginger. Stir 1 minute.
04
Add broth, soy sauce, and Sichuan peppercorns. Simmer 3 minutes.
05
Gently fold in tofu. Mix cornstarch with 2 tbsp water, stir into sauce until thickened. Top with green onions. Serve over rice.

380
Calories: 22g
Protein: 24g
Carbs: 22g
Fat