Ground pork stir fried with silken tofu in a rich, mildly spicy and deeply flavorsome sauce. Mapo Tofu is a classic Chinese dish full of protein, but this one is healthier as there's less of the chillies and oil. It's very easy to make and great for meal prep too.
Prep Time 10 mins
Cooking Time 20 mins
- Drain tofu and pat dry, then cut into 0.8 in cubes.
- In a bowl, combine doubanjiang, soy sauce, miso paste, Sichuan pepper powder and half of the water.
- Heat up oil in a non-stick skillet over medium-high heat. Add garlic and stir fry until fragrant.
- Add pork to skillet and stir fry until golden brown.
- Add tofu cubes and prepared sauce to skillet. Bring to a boil, then reduce heat to a simmer, stirring gently once in a while. Cook for 2 minutes.
- In a small bowl, add corn starch and the remaining water and mix until combined. Add this mixture to skillet and let the sauce cook and thicken slightly or to your preferred consistency.
- Taste and add more soy sauce and pepper powder if necessary.
- Remove from heat and serve with steamed rice or noodles.
- Omit Sichuan pepper powder if you can't take spicy.
- If you don't have doubanjiang, you can replace it with Chinese black bean sauce.
- You may substitute soy sauce with tamari.