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Mapo Tofu

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By: Cindy Lam Lorimer
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6

Ingredients 

  • 1 lb ground pork
  • ¼ cup sesame oil
  • 6 garlic cloves, chopped
  • 4 green onions, chopped, separate white from green, green to be used as garnish
  • 1 large shallot, chopped
  • 2 Tbsp chili bean paste
  • 2 Tbsp Korean red chili powder
  • 1 tsp Sichuan peppers, crushed
  • ½ Tbsp low sodium soy sauce
  • 1 ½ tsp sugar
  • ½ tsp kosher salt
  • 1 tsp fish sauce
  • 1 Tbsp oyster sauce
  • 1 cup low sodium chicken broth
  • 2 Tbsp mushroom powder
  • 1 Tbsp cornstarch, mix with ¼ cup water
  • 2 14 oz soft tofu, cut into one inch pieces

Instructions

  • In a wok, on medium high heat, add sesame oil, garlic, whites of green onion and shallots and cook for one minute until aromatic.
  • Add ground pork and cook until pork is no longer pink, 4 minutes.
  • Add chili bean paste, chili powder, Sichuan peppers, soy sauce, sugar, salt, fish sauce and oyster sauce to pork and thoroughly mix together.
  • Then add chicken broth, mushroom powder and cornstarch mix and stir to mix.
  • Add tofu and fold into sauce.
  • Turn heat up and bring to a boil then reduce heat to low. Cover with lid and let it simmer for 10 minutes.
  • Garnish with green onions and serve by itself or over rice!

Nutrition

Serving: 1portion | Calories: 320kcal | Carbohydrates: 8g | Protein: 15g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 54mg | Sodium: 425mg | Potassium: 380mg | Fiber: 1g | Sugar: 2g | Vitamin A: 895IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 2mg

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