|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A famous Sichuan (Szechuan) recipe—the name mapo tofu is roughly translated as "pockmarked grandmother beancurd," named for the old woman who supposedly invented the dish.
- 1 1/2 tablespoons tapioca starch (can substitute cornstarch)
- 2 tablespoons soy sauce
- 1/4 pound ground pork
- 1 pound regular tofu (medium firmness)
- 1 leek (or 3 green onions)
- 1/4 teaspoon salt
- 1 teaspoon Chinese salted black beans (fermented black beans, also called Chinese black beans; or to taste)
- 1 tablespoon chili bean paste (or to taste)
- 3 tablespoons stock (chicken broth)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons light soy sauce
- 1 dash Szechuan pepper (or to taste)
- 2 to 3 tablespoons oil (for stir-frying, as needed)
Gather the ingredients.
Mix the tapioca starch and the soy sauce together.
Marinate pork for about 20 minutes.
Cut the tofu (bean curd) into 1/2-inch square cubes, and blanch (drop into boiling water) for 2 to 3 minutes.
Remove from boiling water and drain.
Chop leek or green onions into short lengths.
Heat wok and add oil. When the oil is ready, add the marinated pork. Stir-fry pork until the color darkens. Add salt and stir.
Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the meat.
Add the chili bean paste, then the stock, bean curd, and leek or green onions. Turn down the heat. Cook for 3 to 4 minutes.
While cooking, mix cornstarch, water, and soy sauce together. Add to wok and stir gently.
Serve with freshly ground Szechuan pepper and enjoy!