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Authentic Mapo Tofu Sichuan Recipe
Recipe by Ethan Wong
Visit 3thanwong.com for more
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course
Main Course, Side Dish
Cuisine
Chinese
Difficulty
Medium
Servings
2
people
Ingredients
Metric
Imperial
1x
2x
3x
▢
2
blocks
Soft Tofu
▢
100
g
Minced Meat
▢
30
g
Garlic
(chopped)
▢
2
tbsp
Chili Douban Sauce
▢
1
tsp
Sichuan Peppercorn
▢
1
tsp
Douchi
▢
300
ml
Water
▢
2
tbsp
Cooking Oil
▢
2
tsp
Cornflour
(potato flour as option)
▢
Scallion
(to garnish)
Instructions
Preparation
Chopped garlic.
Cut tofu into small cubes of about 1 inch x 1 inch.
Prepare the other ingredients.
Cooking
Preheat a pan with cooking oil.
Add chopped garlic, chili douban sauce, douchi, Sichuan peppercorn.
Roughly stir fry on medium heat to mix the condiments together.
Add minced meat and stir fry to aromatic fragrance on medium heat.
Pour in 300ml of water.
Gently add soft tofu in.
Bring to a boil and reduce for about 5 minutes.
Prepare 2 tsp of cornflour with 50ml of water.
Mix the cornflour into the gravy as necessary. Check the thickness of the gravy, you do not want a too thick gravy.
Remove from heat and transfer to serving plate or bowl.
Sprinkle chopped scallion on top and serve.
Nutrition
Calories :
391
kcal
Carbohydrates :
10
g
Protein :
16
g
Fat :
30
g
Saturated Fat :
5
g
Polyunsaturated Fat :
2
g
Cholesterol :
36
mg
Sodium :
143
mg
Potassium :
265
mg
Fiber :
1
g
Sugar :
1
g
Vitamin C :
5
mg
Calcium :
36
mg
Iron :
1
mg
Allergy :
Soy
*These Nutritional Values have not been evaluated by the Food and Drug Administration