Chinese
Sichuan Mapo Tofu with Pork, Doubanjiang, and Sichuan Pepper
Soft tofu, savory pork, chile-bean paste, and Sichuan peppercorns simmer into a glossy, tingly sauce that stays punchy without turning muddy.
Gluten-FreeDairy-FreeHigh ProteinLow CarbQuick WeeknightComfort Food
At a Glance
- Time
- 35 mins
- Serves
- 4
- Cost
- Low
- Cuisine
- Chinese
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Blanch the tofu cubes in gently simmering salted water for 1 minute, then drain carefully. This helps the silken tofu hold together once it hits the sauce.
- Heat the oil in a wok or wide skillet over medium-high heat. Add the ground pork and cook until browned, breaking it up well, then stir in the doubanjiang, fermented black beans, ginger, garlic, and 1/2 teaspoon of the Sichuan peppercorns until the oil turns red and fragrant.
- Pour in the chicken stock, soy sauce, and sugar and bring it to a simmer. Slide in the tofu and spoon the sauce over it gently so the cubes warm through without breaking apart.
- Stir in the cornstarch slurry and simmer just until the sauce turns glossy and lightly clings to the tofu and pork. Finish with the scallions, the remaining 1/2 teaspoon Sichuan peppercorns, and more to taste.
- Serve immediately over hot rice.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Use tamari instead of soy sauce and check that your doubanjiang is wheat-free for a gluten-free version. The dish is naturally dairy-free as written.