Go Back
Mapo tofu with lean ground pork and scallions in a dark bowl

Mapo Tofu with Extra Lean Pork

The Sichuan classic with firm tofu and extra lean pork, so each serving carries 33g of protein without losing the numbing heat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 320
Ingredients Method

Ingredients
  

  • 450 g firm tofu about 1 lb, cut into 2cm cubes, not silken
  • 350 g extra lean ground pork 5% fat or less, about 12 oz
  • 2 tbsp doubanjiang Sichuan fermented chili bean paste
  • 1 tbsp fermented black beans rinsed and roughly chopped, optional
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 2 tbsp neutral oil
  • 350 ml chicken stock or water
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1 tbsp cornstarch mixed with 2 tbsp cold water
  • 1 tsp ground Sichuan peppercorns toasted in a dry pan first
  • 3 scallions sliced

Method
 

  1. Bring a pot of well salted water to a bare simmer. Slide the tofu cubes in and let them sit for 3 minutes, then drain gently. This seasons the tofu and firms it up so it holds together in the sauce.
  2. Heat the oil in a wok or wide pan over high heat. Add the pork and press it flat. Leave it for a minute before breaking it up, then keep frying until the edges brown and crisp, about 4 minutes. Lean pork has no fat to render, so the browning does all the flavor work.
  3. Turn the heat to medium. Add the doubanjiang, black beans, garlic, and ginger. Fry for about a minute, stirring, until the oil stains red and it smells sharp and savory.
  4. Pour in the stock, soy sauce, and sugar. Bring to a simmer.
  5. Slide the tofu in. Simmer for 5 minutes, pushing the cubes around gently with the back of a spoon. Do not stir like you would a stir fry or the tofu breaks up.
  6. Restir the cornstarch slurry and pour it in. Simmer 1 more minute until the sauce turns glossy and clings to the tofu.
  7. Dust with the ground Sichuan peppercorn, scatter the scallions over, and serve with rice.