Serves 4
15 min
Mapo Tofu
Recipe GLPRb38e8ce0747e49
A classic Sichuan dish featuring soft tofu cubes simmered in a spiced ground meat sauce. Ground beef and pork are cooked with chile-bean paste, hoisin, and soy sauce, then combined with tender tofu for a savory, aromatic main course that's ready in minutes.
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Ingredients
1 teaspoon canola oil
½ pound ground beef chuck (85% lean)
½ pound ground pork
kosher salt
2 tablespoons chile-bean sauce (toban djan)
2 tablespoons hoisin sauce or soybean paste (tenmenjan)
1 tablespoon soy sauce
14 ounces soft tofu, finely diced
1½ teaspoon cornstarch
½ cup water
3 scallions, finely chopped
white rice, for serving
Directions
Heat the canola oil in a large skillet or wok over medium-high heat until shimmering.
Add the ground beef and pork, breaking it into small pieces with a spoon or spatula. Cook for 5–7 minutes, stirring frequently, until the meat is no longer pink and has reached an internal temperature of 160°F. Drain excess fat if needed.
Stir in the chile-bean sauce and hoisin sauce, mixing well to coat the meat evenly. Cook for 1 minute until fragrant.
Pour in the soy sauce and water, stirring to combine.
Gently add the diced tofu to the pan and bring the mixture to a simmer. Cook for 3–4 minutes, stirring occasionally and being careful not to break apart the tofu.
In a small bowl, mix the cornstarch with 1 tablespoon of water until smooth. Pour this slurry into the pan while stirring gently.
Simmer for 1–2 minutes more until the sauce thickens and coats the back of a spoon. Season with kosher salt to taste.
Transfer to a serving bowl and top with the chopped scallions. Serve immediately over white rice.
