National Pork Board Pork Recipes

Mapo Tofu

1200g   Soft tofu

2tsp       Salt

For Sauce

200g      Ground pork

2tsp       Ginger, minced

4tbls      Szechuan chili bean paste (Doubanjiang)

2tbls      Fermented black beans, rinsed and chopped

2tbl        Ground Chili flakes (or crushed red pepper, to taste)

2tbls      Garlic, minced

2tbls      Dry Sherry (or Shaoxing wine)

800ml   Water

For Finishing

1tsp       Szechuan pepper, ground

2ea         Scallions, thinly sliced


Blanching the tofu

Cut the tofu into 1-inch cubes. Fill a pot or wok with water and add salt. Add the tofu to the water and bring to a simmer. Cook the tofu for 1 min and drain. Place the tofu on a plate or pan lined with paper towels.

This step will firm up the tofu slightly, so it does not break while it is being braised.


Preparing the sauce

Heat a wok or sauté pan over medium high heat. Once the pan is heated, add the oil. Place the ground pork and ginger in the pan. Increase the heat to high and cook until the meat begins to brown. Add the chili paste, fermented black beans, chili flakes, and garlic to the pan. Continue to cook until the mixture becomes fragrant (approximately 1 minute).

Add the Dry Sherry (or Shaoxing wine) and water to the pan and bring to a simmer. Gently place the tofu in the pan and simmer for 5 minutes.

After 5 min reduce the heat to medium and add ½ of the corn starch mixture while stirring gently with a rubber spatula or spoon. Be careful not to break the tofu. Cook briefly until the dish thickens. It should just coat the back of the spatula. If it is not thick enough add a bit more of the cornstarch mixture and cook for 30 seconds and check the consistency again.

Add the ground Szechuan pepper and scallions to the dish and gently stir in. Serve with steamed of your choice. I like to garnish with additional scallions and Szechuan pepper for additional numbing spiciness.