Mapo Tofu (szechuan Homestyle Tofu)
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
3
ingredients
- 1 lb firm tofu
- 4 ounces ground pork
- 1⁄4 teaspoon salt
- 1 tablespoon chili paste (or more, depending on your preference)
- 3 tablespoons chicken broth or 3 tablespoons chicken stock
- 1 leeks or 3 green onions
- 1 teaspoon black bean paste
-
Marinade
- 1 1⁄2 tablespoons tapioca starch
- 2 tablespoons soy sauce
-
Mixture
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons soy sauce
directions
- Mix marinade ingredients.
- Marinate pork for about 20 minutes.
- Cut the bean curd into 1/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2- 3 minutes.
- Remove from boiling water and drain.
- Chop leeks or green onions into short lengths.
- Heat wok and add oil.
- When oil is ready, add the marinated pork.
- Stir-fry pork until the color darkens.
- Add salt and stir.
- Add the black bean paste.
- Add the chili paste, then the stock, tofu, and leek or green onions.
- Turn down the heat.
- Cook for 3- 4 minutes.
- While cooking, mix cornstarch, water, and soy sauce together.
- Add to wok and stir gently.
- Serve with freshly ground Szechuan pepper.
- Prep time is marinating time.
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Reviews
-
While not very original, this mapo tofu was easy to make with readily available ingredients. I cooked this in a cast iron pan and everything got very dry quickly, causing it to stick to the pan. I solved the problem by adding more chicken broth the next time. Also, if you like me prefer soft tofu, you can use the firm variety of silken tofu which will hold together and still retain the smooth texture.
RECIPE SUBMITTED BY
Nolita_Food
United States
I love food. I always think that's one of the few things in life we should all spend more time with, have more care in the food we eat and how and how much.
I moved to New York right after college. I work long hours, but that's the case at all financial consulting firms in the city. I cannot list all the perks involved with living in the city. There are so many amazing restaurants here. Some insanely expensive, some so cheap you can't believe. I have been having lots and lots of fun trying them out. Moreover, New York seems to have endless supply of world class, and world varied, ingredients, which makes cooking infinitely more fun.