Mapo Tofu
Recipes · Dinner · Recipe, Typed Supps
Silken tofu in a fierce, numbing sauce, and it is on the table in twenty-five minutes.
Allergens and patterns
Contains soya. Fits: Gluten-free.
Ingredients
- 1 block, cubed (400g) Silken Tofu — Silken, not firm. It should be barely holding together — that texture against the coarse mince is the whole dish.
- 150g Beef Mince — A small amount, browned hard until crisp. It is a seasoning here rather than the main event.
- 2 1/2 tbsp (40g) Fermented Bean Paste — Doubanjiang is the correct ingredient; miso is the closest common substitute and gets you most of the way.
- 4, sliced (40g) Scallions — Half in the sauce, half raw over the top.
- grated (12g) Fresh Ginger — With the garlic in the hot oil at the start.
- 2 cloves (12g) Garlic — Fried briefly. Thirty seconds is enough — burnt garlic ruins the whole pan.
- 2 tsp (10g) Cornflour — Slaked in cold water and stirred in at the end. Without it the sauce runs off the tofu and pools.
- 1/2 tsp, ground (2g) Sichuan Pepper — The numbing note the dish is famous for. Ordinary black pepper gives heat but not that.
Nutrition per serving
- Calories: 534 kcal
- Protein: 51g
- Carbohydrate: 11.5g
- of which sugars: 2.4g
- Fat: 30.4g
- of which saturated: 8.2g
- Fibre: 4.9g
- Sodium: 855.9mg
Method
- Brown the mince hard until it is genuinely crisp, then add the garlic, ginger and bean paste.
- Pour in a cup of water and bring to a simmer.
- Slide the tofu in and push it around as little as possible — it will break if you stir.
- Stir in the slaked cornflour, cook a minute until glossy, then finish with scallions and ground pepper.
Nutrients it supplies
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