Main Course
🌍 Public
Mapo Tofu (Mápó Dòufu)
by @NomNomTofu in a spicy, flavorful sauce with ground meat — a Sichuan classic.
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
Step by step through the recipe
- 1 Cut 400 g firm tofu into cubes and blanch briefly in boiling water, then drain.
- 2 Fry 200 g ground pork or beef in 2 EL oil until crumbly.
- 3 Add 2 EL doubanjiang, 1 Stück (2 cm) ginger and garlic and roast briefly.
- 4 Pour in 250 ml chicken broth and 2 EL soy sauce and bring to a boil.
- 5 Carefully fold in 400 g tofu and simmer for about 5 minutes.
- 6 Mix 1 EL cornstarch with water and thicken the sauce.
- 7 Sprinkle with 1 TL Sichuan pepper, scatter 3 Stück scallions over the top and serve with rice.
Notes & tips
Note: Contains soy (tofu) + soy sauce.
Nutrition
estimated per serving- Calories
- 118 kcal
- Protein
- 2 g
- Fat
- 8 g
- Carbs
- 11 g
– = ingredient not in nutrition database (estimate incomplete)
