Mapo Doufu recipe

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Ingredients

1 tablespoon red chile flakes
1 tablespoon hot water
¼ cup soybean oil
1 ½ teaspoons Sichuan peppercorns
1 large clove garlic, sliced thin
¼ pound ground pork
2 ½ tablespoons doubanjiang (spicy broad bean paste)
1 (15 ounce) container soft tofu, drained and cubed
¼ cup water
3 green onions, sliced

Nutrition Info

260.4 calories
carbohydrate: 7.9 g
cholesterol: 18.3 mg
fat: 21 g
fiber: 1.2 g
protein: 12.6 g
saturatedFat: 4.1 g
servingSize: -
sodium: 604.3 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place red pepper flakes in a small bowl of hot water. Let soak until softened.

  2. Heat a wok over medium-high heat until very hot, pour in oil. Add peppercorns, toss briefly until aromatic. Add garlic, stir until aromatic, 10 to 15 seconds. Add ground pork, saute until until browned and crumbly, about 2 minutes.

  3. Mix doubanjiang and red chile flakes into the pork mixture. Let simmer for about 1 minute. Add tofu and water, gently stir to coat. Bring to a boil. Reduce heat to medium-low, let simmer until flavors meld, 3 to 4 minutes. Remove from heat and toss in green onions.

Recipe Yield

4 servings

Recipe Note

This is one of those extremely simple recipes that is a staple of its culture, yet it is so difficult to find an authentic recipe. I received this from someone who was born and raised in Sichuan province. Serve with fresh steamed white rice.

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