Try this Authentic Mapo Tofu recipe, or contribute your own.
Suggest a better descriptionSource: From YouTube video posted by the NYTimes
1. Toast peppercorns in a hot wok until they release their oils and leave dark spots on the wok surface. Remove and grind in mortar and pestle into a fine powder.
2. Boil tofu in pot of salted water for 2 - 3 minutes. Remove from heat and let tofu sit as you begin preparing the sauce.
3. Add oil to the cooled wok and add minced pork. Heat to medium high and cook pork until it losses it pink color. Add garlic, chili bean paste and chili powder. Stir until the oil becomes red from the chili paste. Add the stock, soy sauce, Shaoxing wine and sugar.
4. Drain the tofu and add to the wok. Bring to a boil and gently push and pull the tofu in the sauce to avoid breaking up the tofu. Add the peppercorns and vinegar.
5. Mix a slurry of cornstarch to water and add to sauce to thicken. Drizzle with sesame oil, garnish with sliced scallions and serve with rice.
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Serving Size: 1 Serving (159g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 175 | ||
Calories from Fat: 125 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.9g | 18 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 16.5mg | 5 % | |
Sodium 729.9mg | 25 % | |
Potassium 197.1mg | 5 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 6.7g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 175
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