🥢 Asian
Mapo Tofu
Silken tofu and ground pork in a fiery, numbing Sichuan sauce. A landmark of bold flavors.
380 cal / serving
8g net carbs
28g protein
24g fat
Prep: 10 min
Cook: 15 min
2 servings
Ingredients
Meat & Poultry
- 0.5 lb Ground pork
Produce
- 0.5 inch Fresh ginger
- 3 cloves Garlic cloves
- 3 whole Scallions
Pantry
- 1 tsp Arrowroot powder
- 1 cup Chicken broth
- 2 tbsp Doubanjiang (chili bean paste)
- 1 tsp Sesame oil
- 14 oz Silken tofu
- 2 tbsp Soy sauce
- 2 tbsp Vegetable oil
Spices & Herbs
- 1 tsp Sichuan peppercorns
Instructions
1. Heat oil in a wok. Brown pork until crispy and fragrant. Push to one side.
2. Add doubanjiang; fry in oil 1 min until deep red and fragrant. Add garlic and ginger.
3. Pour in chicken broth; bring to a simmer. Add tofu in large cubes, stir gently.
4. Stir in soy sauce. Thicken with arrowroot slurry.
5. Finish with sesame oil and scatter scallions. Dust with Sichuan peppercorns before serving.