Spicy Sichuan Mapo Tofu

Name: Spicy Sichuan Mapo Tofu
Ingredients: fermented black soybeans; Sichuan peppercorns; garlic; silken tofu; ground pork; 1 PL light soy sauce; 1 ČL sesame oil; sugar; 2 ČL gochujang Korean chili paste; 2 ČL chili bean paste; 3 PL rice wine; 400 ml chicken broth; onion; scallions; bird's eye chili; dried red chili; 2 ČL cornstarch; 3 PL water; coriander

#Mapo tofu#tofu#spicy#ground meat#Sichuan cuisine

A bold and flavorful Sichuan classic featuring tender silken tofu and savory ground pork in a spicy, aromatic bean sauce. This recipe combines fermented black beans, Sichuan peppercorns, and chili pastes for an authentic kick, finished with fresh herbs and served over steamed rice.

Ingredients extracted via AI

fermented black soybeansSichuan peppercornsgarlicsilken tofuground pork1 PL light soy sauce1 ČL sesame oilsugar2 ČL gochujang Korean chili paste2 ČL chili bean paste3 PL rice wine400 ml chicken brothonionscallionsbird's eye chilidried red chili2 ČL cornstarch3 PL watercoriander

Procedure generated via AI

Grind together fermented black soybeans, Sichuan peppercorns, and garlic into a coarse paste.
Carefully cut silken tofu into cubes along the package lines to avoid breaking.
Marinate the ground pork in light soy sauce, sesame oil, and a pinch of sugar; mix well.
Prepare the sauce by combining gochujang (Korean chili paste), chili bean paste, rice wine, and light soy sauce; stir until smooth.
Finely chop the onion and scallions.
Heat a wok with a little oil over high heat. Briefly stir-fry the onion and scallions, then add the black bean and garlic paste, bird's eye chili, and chopped dried red chili.
Add the marinated ground pork and stir-fry quickly until cooked through and fragrant.
Pour in about 400 ml of chicken broth, bring to a boil, and let simmer briefly.
Mix about 2 teaspoons of cornstarch with 3 tablespoons of water to make a slurry for thickening.
Gently add the tofu cubes into the simmering sauce, taking care not to break them, and bring back to a gentle boil.