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Mapo Tofu (Main)

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Submitted by LASrecipes

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 servings

PREP

15 min

COOK

10 min

READY

25 min

Ingredients

Sauce
1 15
TABLESPOON ML BLACK BEANS, FERMENTED *
1 237
CUP ML CHICKEN BROTH
preferably organic and home-made
2 ½ 38
TABLESPOONS ML THAI CHILI PASTE
1 15
TABLESPOON ML RICE WINE
Chinese
2 1E+1
TEASPOONS ML SOY SAUCE, TAMARI
2 1E+1
TEASPOONS ML SESAME OIL
2 1E+1
TEASPOONS ML XYLITO *
½ 2.5
TEASPOON ML SICHUAN PEPPERCORNS
ground *
Other ingredients
2 3E+1
TABLESPOONS ML PEANUT OIL
or coconut oil or ghee
200 2E+2
GRAMS GRAMS GROUND PORK
or beef
2 2
LEEKS
white parts only, thinly sliced at an angle *
2 2
CLOVES CLOVES GARLIC
minced
1 5
TEASPOON ML GINGER
minced
1 1
EACH EACH TOFU
soft or medium-firm, about 400g), drained and cut into 3-cm cubes *
1 15
TABLESPOON ML ARROWROOT FLOUR
dissolved in 2 Tbsp water (can use cornstarch if must)
1 1
EACH 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)

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 145g (5.1 oz)
Amount per Serving
Calories 267 67% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 316mg 13%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 30g
Vitamin A 2% Vitamin C 9%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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