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Spicy Ma Po Tofu

"An authentically delicious Sichuan recipe for ma po tofu, with soft tofu flavored with ginger, garlic, and the secret weapon - doubanjiang paste."
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Ingredients

25 m servings 358 cals
Original recipe yields 4 servings

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Directions

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  • Prep

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  1. Place tofu in a bowl and cover with boiling water. Let sit for 1 minute; drain.
  2. Mix water and cornstarch together in a bowl to make a runny paste.
  3. Heat oil in a wok or large skillet over medium heat. Cook and stir spring onions, ginger, peppercorns, and garlic until fragrant, about 1 minute. Stir in ground pork, doubanjiang paste, rice wine, and soy sauce; cook, stirring frequently, until pork is browned, about 5 minutes.
  4. Stir drained tofu into the wok or skillet. Cook and stir until coated with sauce, about 2 minutes. Season with salt. Pour in cornstarch paste and mix well until sauce thickens, about 1 minute.

Footnotes

  • Cook's Note:
  • Doubanjiang is a spicy paste made from fermented broad beans. You can find it in Asian or specialty shops, or online.

Nutrition Facts


Per Serving: 358 calories; 31.4 g fat; 6.3 g carbohydrates; 14.7 g protein; 23 mg cholesterol; 917 mg sodium. Full nutrition

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Reviews

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I made a few substitutions because I didn't have the ingredients listed. Instead of soft tofu I used firm and I didn't have Szechuan peppercorns, so I used Chinese five spice instead. The flav...