I’ve been working on eating healthier during the week to compensate for weekend indulgences. This typically means a lot of tofu for protein. One of my favourite tofu recipes is Mapo Tofu, a dish made easy with one important ingredient, Doubanjiang (spicy bean paste, 豆瓣酱). I prefer using firm tofu because it’s easier to cook with but I prefer the taste of soft tofu. I also find there is enough salt in the doubanjiang for the dish, but salt can be added if needed.

Mapo Tofu 2015-09-06 12:39:11 Serves 2 Write a review Save Recipe Print Prep Time 10 min Cook Time 10 min Total Time 20 min Prep Time 10 min Cook Time 10 min Total Time 20 min Ingredients 2 blocks of firm tofu, diced (2 cups) 1/4 lb of ground pork 3 tbsp of doubanjiang, spicy bean paste 2 tbsp chili powder 1 tbsp ground Sichuan peppercorns 1 tbsp light soy sauce 1 tbsp of fermented black beans 2 cloves of garlic, minced 1/4 cup of green onion, diced 1/2 cup of water 1 tbsp vegetable oil Instructions Dry roast the Sichuan peppercorns until fragrant and grind to a powder Dice the tofu, chop the green onion and mince the garlic In a wok, add the vegetable oil and wait until it just begins to smoke, add in the chopped garlic, ground pork and spicy bean paste, stir fry until the meat is half cooked Add in the soy sauce, fermented black bean and chili powder, stir fry until the meat is cooked through Add in the diced tofu, water, ground Sichuan peppercorn and gently stir into the meat sauce Simmer for 3-5 minutes Top with green onions and serve over rice xiaoEats | Toronto Food Blog http://xiaoeats.com/

Step by Step Photos



Assemble ingredients



Roast and grind the Sichuan peppercorns



Dice the tofu, mince the garlic, chop the green onions and measure out other ingredients



Stir fry the ground pork with aromatics and spices, add in the tofu, water and gently stir into the sauce



Top with green onions and serve over rice