Mapo Tofu (Main)
Popular Chinese dish from the Sichuan region containing bean curd cooked in a spicy pepper and black bean sauce. Fermented black beans have long been used to boost digestion and support immune function. The process of fermentation also increases the vitamin B and omega-3 fatty acid content of the beans. Adding fermented foods to one’s diet is one of the best ways of creating a protective environment in the gut against harmful pathogenic bacteria and other organisms.
Yield
4 servingsPrep
15 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 1 | tablespoon |
black beans, fermented
|
* |
| 1 | cup |
chicken broth
preferably organic and home-made |
|
| 2 ½ | tablespoons |
thai chili paste
|
|
| 1 | tablespoon |
rice wine
Chinese |
|
| 2 | teaspoons |
soy sauce, tamari
|
|
| 2 | teaspoons |
sesame oil
|
|
| 2 | teaspoons |
xylito
|
* |
| ½ | teaspoon |
sichuan peppercorns
ground |
*
|
| Other ingredients | |||
| 2 | tablespoons |
peanut oil
or coconut oil or ghee |
|
| 200 | grams |
ground pork
or beef |
|
| 2 |
leeks
white parts only, thinly sliced at an angle |
*
|
|
| 2 | cloves |
garlic
minced |
|
| 1 | teaspoon |
ginger
minced |
|
| 1 | each |
tofu
soft or medium-firm, about 400g), drained and cut into 3-cm cubes |
*
|
| 1 | tablespoon |
arrowroot flour
dissolved in 2 Tbsp water (can use cornstarch if must) |
|
| 1 | each |
scallions, spring or green onions
green part only, chopped for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce: | |||
| 15 | ml |
black beans, fermented
|
* |
| 237 | ml |
chicken broth
preferably organic and home-made |
|
| 38 | ml |
thai chili paste
|
|
| 15 | ml |
rice wine
Chinese |
|
| 1E+1 | ml |
soy sauce, tamari
|
|
| 1E+1 | ml |
sesame oil
|
|
| 1E+1 | ml |
xylito
|
* |
| 2.5 | ml |
sichuan peppercorns
ground |
*
|
| Other ingredients: | |||
| 3E+1 | ml |
peanut oil
or coconut oil or ghee |
|
| 2E+2 | grams |
ground pork
or beef |
|
| 2 |
leeks
white parts only, thinly sliced at an angle |
*
|
|
| 2 | cloves |
garlic
minced |
|
| 5 | ml |
ginger
minced |
|
| 1 | each |
tofu
soft or medium-firm, about 400g), drained and cut into 3-cm cubes |
*
|
| 15 | ml |
arrowroot flour
dissolved in 2 Tbsp water (can use cornstarch if must) |
|
| 1 | each |
scallions, spring or green onions
green part only, chopped for garnish |
|
Directions
Prepare the sauce:
Rinse the black beans to remove any grit.
In a small bowl, mash the black beans with the back of a spoon.
Combine the black beans with the chicken stock, chilli paste, rice wine, tamari, sesame oil, xylitol, and Sichuan pepper. Set aside.
Heat a wok over high heat until very hot.
Add the oil and swirl to coat the base. Add the pork or beef and stir-fry until crispy and starting to brown but not yet dry, about 2 minutes, breaking up the meat with chopsticks.
Reduce the heat to medium, then add leeks, garlic, and ginger and stir-fry until fragrant, about 1 minute.
Pour in the sauce and bring the liquid to a boil, then reduce to a simmer.
The liquid should now have a nice red color.
Gently add the tofu cubes, being careful to not move them around too much or else they will break up.
Allow the sauce to simmer for about 2 to 3 minutes so the tofu can cook and absorb the sauce.
Carefully push the tofu to the sides and create a small well in the middle.
Stir in the arrowroot mixture in the center.
Allow the liquid to simmer for another minute, until the sauce has thickened enough to coat the back of a spoon.
Transfer to a deep plate or wide bowl, sprinkle green onions on top, and serve hot.
Note: S (mapo tofu)
