Go Back

Healthy Mapo Tofu Recipe

A slightly healthier version of mapo tofu
Prep Time:5 minutes
Cook Time:20 minutes

Ingredients

  • 0.5-0.75 pounds lean ground beef
  • 1 block silken tofu
  • 1 tablespoon Sichuan peppercorn powder
  • 3-6 dried red chilis adjust according to your spice preference
  • 1-2 tablespoons minced shallots
  • 1-2 tablespoons minced garlic
  • 1-2 tablespoons minced ginger
  • 2 tablespoons Doubanjiang fermented broad bean paste
  • 1/2 cup chicken or vegetable broth or water
  • 1 teaspoon cornstarch
  • 1 tablespoon soy sauce
  • 2 tablespoons Shaoxing wine or dry sherry
  • Cooked rice for serving

Instructions

  • Cut the silken tofu into small cubes and set aside. You can boil the tofu for a minute so it can hold its shape.
  • Toast the Sichuan peppercorns in a dry pan over medium-high heat until fragrant, then crush them into a fine powder using a mortar and pestle or a spice grinder or my way lol
  • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the minced garlic, shallots, ginger, dried red peppers and sauté for 1-2 minutes until fragrant.
  • Add the ground beef or pork to the skillet and cook until browned, breaking it apart with a spoon as it cooks.
  • Once the meat is browned, add the Doubanjiang and stir to combine with the meat and aromatics.
  • Stir in the soy sauce and Shaoxing wine, then add the chicken or vegetable broth to the skillet. Bring the mixture to a simmer.
  • Gently add the tofu cubes to the skillet, being careful not to break them apart. Simmer for 5-7 minutes, allowing the tofu to absorb the flavors of the sauce.
  • In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the skillet, allowing the sauce to thicken slightly.
  • Serve hot over steamed rice and enjoy the spicy, flavorful goodness of homemade Mapo Tofu!