[ Prep Time: 2 min | Cooking Time: 10 min | Serving: 4 ]
Mapo tofu is a popular Chinese dish from Sichuan province. It is very easy to make at home and is perfect to serve with steamed rice!
Ingredients
250 g Minced Pork
400 g Hard Tofu
15 g Chopped Scallion
1 Tsp Minced Ginger
1 Tsp Minced Garlic
2 Tbsp Chili Bean Sauce
¼ Tsp Sichuan Pepper Powder
½ Tsp Chili Oil
½ Tsp Sesame Oil
¼ Tsp Chicken Powder
1 Tbsp Light Soy Sauce
1 Tsp White Sugar
2 Tsp Corn Starch
400 mL Water
Method
1. Cut hard tofu (400 g) into small cubes, then blanch it for 1 min, drain and set aside.
![](https://static.wixstatic.com/media/268bf4_63ad7a506c5142cfac252b41ea6952d9~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_63ad7a506c5142cfac252b41ea6952d9~mv2.jpg)
2. Mix corn starch (2 tbsp) with water (50 mL) and set aside.
![](https://static.wixstatic.com/media/268bf4_228680e07c2a4c4f851755479b311dec~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_228680e07c2a4c4f851755479b311dec~mv2.jpg)
3. In a pan, stir fry sichuan pepper powder (¼ tsp), chopped garlic (1 tsp) and chopped ginger (1 tsp) with oil (1 tbsp).
![](https://static.wixstatic.com/media/268bf4_ed86733217f3472f92667bc186804288~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_ed86733217f3472f92667bc186804288~mv2.jpg)
4. Add minced pork (250 g), stir fry over medium heat for 2 min.
![](https://static.wixstatic.com/media/268bf4_8db287781e6041cd809365a409a96760~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_8db287781e6041cd809365a409a96760~mv2.jpg)
5. Add chili bean sauce (2 tbsp), water (400 mL), white sugar (1 tsp) and chili oil (½ tsp), cover and simmer over medium heat for 2 min.
![](https://static.wixstatic.com/media/268bf4_f0689eaf30dc4d2eabcde111d918e8d6~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_f0689eaf30dc4d2eabcde111d918e8d6~mv2.jpg)
6. Add chicken powder (¼ tsp) and hard tofu, cover and simmer over medium heat for 2 min.
![](https://static.wixstatic.com/media/268bf4_4289abb450394eb6a9cff676555bbfa8~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_4289abb450394eb6a9cff676555bbfa8~mv2.jpg)
7. Add light soy sauce and corn starch solution, and continue to cook until the sauce has thickened.
![](https://static.wixstatic.com/media/268bf4_35b887de290c4ab8b2d12adc9e870f01~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_35b887de290c4ab8b2d12adc9e870f01~mv2.jpg)
8. Add sesame oil (½ tsp) and chopped scallion (15 g), mix well and serve.
![](https://static.wixstatic.com/media/268bf4_8bd4047ba6e347f581e530b2154b9501~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_8bd4047ba6e347f581e530b2154b9501~mv2.jpg)