mapo doufu

mapo doufu
  • 1 tablespoon red chile flakes
  • 1 tablespoon hot water
  • 1/4 cup soybean oil
  • 1 1/2 teaspoons Sichuan peppercorns
  • 1 large clove garlic, sliced thin
  • 1/4 pound ground pork
  • 2 1/2 tablespoons doubanjiang (spicy broad bean paste)
  • 1 (15 ounce) container soft tofu, drained and cubed
  • 1/4 cup water
  • 3 green onions, sliced


  1. Place red pepper flakes in a small bowl of hot water. Let soak until softened.
  2. Heat a wok over medium-high heat until very hot; pour in oil. Add peppercorns; toss briefly until aromatic. Add garlic; stir until aromatic, 10 to 15 seconds. Add ground pork; saute until until browned and crumbly, about 2 minutes.
  3. Mix doubanjiang and red chile flakes into the pork mixture. Let simmer for about 1 minute. Add tofu and water; gently stir to coat. Bring to a boil. Reduce heat to medium-low; let simmer until flavors meld, 3 to 4 minutes. Remove from heat and toss in green onions.

08/21/2019
mapo doufu, recipe PT15M PT1H 5 455 calories

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