Main Course
🌍 Public
🥜 Allergy aware
Mapo Tofu (Mápó Dòufu)
Tofu in a spicy, flavorful sauce with ground meat — a Sichuan classic.
🥜 Allergies considered in this recipe:
🫘 Soja
Source / link: Chinesische Küche (Sichuan)
Ingredients
Amounts adjust automatically.
| 400 g | Firm tofu (optional) |
| 200 g | Ground pork or beef |
| 2 EL | Doubanjiang (chili bean paste) |
| 2 EL | Soy sauce (or tamari) |
| 250 ml | Chicken broth |
| 1 EL | Cornstarch |
| 1 TL | Sichuan peppercorns |
| 3 Stück | Green onions |
| 1 Stück (2 cm) | Ginger |
| 2 EL | Oil |
Preparation
- 1Cut the tofu into cubes and blanch briefly in boiling water, then drain.
- 2Brown the ground meat in oil until crumbly.
- 3Add doubanjiang, ginger, and garlic, and stir-fry briefly.
- 4Pour in broth and soy sauce and bring to a boil.
- 5Gently fold in the tofu and let simmer for about 5 minutes.
- 6Mix cornstarch with water and thicken the sauce.
- 7Sprinkle with Sichuan peppercorns, top with green onions, and serve with rice.
Notes & tips
Note: Contains soy (tofu) + soy sauce. For 's soy allergy: Omit the tofu and use more meat/vegetables, and use a soy-free sauce. Gluten-free (if using soy-free sauce and no soy-sauce seasoning) and free of milk/egg.
Nutrition
estimated per serving- Calories
- 118 kcal
- Protein
- 2 g
- Fat
- 8 g
- Carbs
- 11 g
– = ingredient not in nutrition database (estimate incomplete)