🇨🇳 China
Mapo Tofu, made with supermarket ingredients
The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).
15 min2 to wash
3 lazy steps
- 1
Heat 1 tbsp oil in a skillet over medium-high heat and brown 250 g ground pork with 2 minced garlic cloves and 1 tsp minced ginger for 3 minutes.
- 2
Stir in 1.5 tbsp doubanjiang, 1 tbsp Shaoxing wine, 1 tbsp soy sauce, and 250 ml chicken broth, then gently add 1 block cubed soft tofu and simmer for 5 minutes.
- 3
Mix 1 tbsp cornstarch with 2 tbsp water, stir into the pan until sauce thickens, and finish with 1/2 tsp Sichuan peppercorn powder and 2 chopped green onions.
🇨🇳 How it's eaten in China
In China, it is served hot over a bowl of steamed rice, often finished with an extra sprinkle of ground Sichuan peppercorn.
Ingredients (serves 2)
- ground pork250 g
- soft tofu 1 block (cubed)
- garlic 2 cloves (minced)
- ginger 1 tsp (minced)
- green onions2 (chopped)
- chicken broth250 ml
- doubanjiang1.5 tbsp
Swap: chili garlic sauce 1.5 tbsp + miso 1 tsp（replaces fermented spicy paste）
- Shaoxing wine1 tbsp
Swap: dry sherry 1 tbsp（aroma match）
- Sichuan peppercorn powder1/2 tsp
Swap: black pepper 1/4 tsp + ground coriander 1/4 tsp（easy spice swap）
- soy sauce1 tbsp
- cornstarch1 tbsp
- vegetable oil1 tbsp
Authentic ingredients in China
- ground pork250 g
- block soft tofu1
- Pixian doubanjiang1.5 tbsp
- fermented black beans (douchi)1 tsp
- Shaoxing wine1 tbsp
- light soy sauce1 tbsp
- Sichuan peppercorn powder1 tsp
- garlic, minced2 cloves
- ginger, minced1 tsp
- chicken broth250 ml
- cornstarch1 tbsp
- green onions, chopped2
Optional authentic touch
Blanching tofu in salted water beforehand prevents it from breaking during cooking.
Wherever you live: Japan, Europe or anywhere else
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