Spicy Mapo Tofu
A quick and fiery Sichuan classic with silky tofu in a spicy, numbing sauce, topped with green onions. Ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 28g
Ingredients
- 14 oz firm tofu
- ½ lb ground pork
- 1 tsp Sichuan peppercorns
- 1 tbsp chili flakes
- 2 tbsp soy sauce
- 3 stalks green onions
Instructions
- 1
Cut the 14 oz tofu into 1-inch cubes. Slice 3 green onions, separating white and green parts. Set aside.
- 2
Toast 1 tsp Sichuan peppercorns in a dry skillet over medium heat until fragrant, about 1 minute. Grind with a mortar or crush with a spoon.
- 3
In a wok or large skillet, heat 1 tbsp oil over medium-high. Add the ground pork and cook, breaking it up, until browned, about 5 minutes.
- 4
Stir in the white parts of the green onions, 1 tbsp chili flakes, and the ground peppercorns. Cook for 1 minute until aromatic.
- 5
Add the tofu and 2 tbsp soy sauce with 1/2 cup water. Gently simmer for 5 minutes until sauce thickens slightly. Garnish with green parts and serve hot.
Tools you’ll need
- Wok or large skillet
- Cutting board and knife
- Mortar and pestle or spoon
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