|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 18g||6%|
|Dietary Fiber 2g||6%|
|*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.|
If you’re looking for a quick and easy version of Mapo Tofu, a classic Szechuan dish, try using store-bought black bean sauce, which takes the work out of chopping fermented black beans.
- For the Marinade:
- 1 tablespoon soy sauce
- Pinch of cornstarch
- For the Tofu and Pork:
- 3/4 pound firm tofu
- 1/4 pound ground pork
- 2 green onions (scallions, spring onions)
- 1 clove garlic
- 2 tablespoons oil for stir-frying
- 1/4 teaspoon chile paste with garlic
- 2 tablespoons water (or chicken broth)
- 2 tablespoons black bean sauce
- 1 teaspoon Szechuan peppercorn (or ground coriander)
Drain the tofu and cut into cubes. Marinate the ground pork in the soy sauce and cornstarch for 20 minutes.
Wash the green onions and cut on the diagonal into 1-inch pieces. Peel and finely chop the garlic.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chile paste and the chopped garlic. Stir-fry until aromatic (about 30 seconds). Add the ground pork. Stir-fry until the pork is nearly cooked through.
Lower the heat to medium, and add the black bean sauce and the tofu cubes. Cook over medium heat until the tofu is browned (8 to 10 minutes). Add water or chicken broth as needed. Stir in the green onion. Just before serving, sprinkle with the Szechuan peppercorn or ground coriander.