Classic Mapo Tofu
Silky tofu in a fiery Sichuan chili bean sauce with minced pork — using silken tofu and adding it gently at the end, rather than stirring hard, is what keeps the cubes intact instead of breaking into mush.
Ingredients
Instructions
Fry the ground pork in a hot pan until well browned, breaking it up as it cooks.
Stir in the doubanjiang, add a splash of stock and simmer for about 5 minutes to let the sauce develop.
Gently slide in the tofu cubes, spooning the sauce over rather than stirring hard, and simmer 5 more minutes.
Finish with a scatter of ground Sichuan pepper.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.