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Mapo Tofu

Name: Mapo Tofu
Total time: 20 min
Yield: Serves 4
Cuisine: China
Ingredients: 1 block Silken Tofu; 150g Ground Pork; 1 tbsp Doubanjiang; 1 clove Garlic; 1 knob Ginger; 1 tbsp Soy Sauce; 2 tsp Potato Starch; to taste Green Onion

Main Dish

⏱ 20 min

👥 Serves 4

Difficulty ⭐⭐

Tofu and ground pork simmered spicy with doubanjiang — a Chinese classic known worldwide.

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📖 The Story Behind This Dish

Said to originate in Sichuan, but now made in homes across all of China. The authentic version features the tingling heat of Sichuan pepper, though home cooks often tone it down. Popular spooned over rice.

🌆 Where it's eaten: Traditionally ladled generously over hot rice, bowl-style.

🥕 Ingredients (serves 4)

Silken Tofu 1 block
Ground Pork 150g
Doubanjiang 1 tbsp
Garlic 1 clove
Ginger 1 knob
Soy Sauce 1 tbsp
Potato Starch 2 tsp
Green Onion to taste

👩‍🍳 Instructions

Cut the tofu into 2cm cubes and briefly blanch in hot water.
Heat oil in a pan and cook minced garlic, ginger, and doubanjiang until fragrant.
Add the ground pork and cook until crumbly.
Add water and soy sauce and bring to a boil.
Add the tofu and simmer gently for about 3 minutes, stirring carefully so it doesn't break apart.
Thicken with a potato starch slurry and finish with a scatter of green onion.

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