MAPO DOUFU

Mapo Doufu image

This is one of those extremely simple recipes that is a staple of its culture, yet it is so difficult to find an authentic recipe. I received this from someone who was born and raised in Sichuan province. Serve with fresh steamed white rice.

Provided by Loving The Alien

Categories World Cuisine Recipes Asian Chinese

Time 27m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon red chile flakes
1 tablespoon hot water
¼ cup soybean oil
1 ½ teaspoons Sichuan peppercorns
1 large clove garlic, sliced thin
¼ pound ground pork
2 ½ tablespoons doubanjiang (spicy broad bean paste)
1 (15 ounce) container soft tofu, drained and cubed
¼ cup water
3 green onions, sliced

Steps:

Place red pepper flakes in a small bowl of hot water. Let soak until softened.
Heat a wok over medium-high heat until very hot; pour in oil. Add peppercorns; toss briefly until aromatic. Add garlic; stir until aromatic, 10 to 15 seconds. Add ground pork; saute until until browned and crumbly, about 2 minutes.
Mix doubanjiang and red chile flakes into the pork mixture. Let simmer for about 1 minute. Add tofu and water; gently stir to coat. Bring to a boil. Reduce heat to medium-low; let simmer until flavors meld, 3 to 4 minutes. Remove from heat and toss in green onions.

Nutrition Facts : Calories 260.4 calories, Carbohydrate 7.9 g, Cholesterol 18.3 mg, Fat 21 g, Fiber 1.2 g, Protein 12.6 g, SaturatedFat 4.1 g, Sodium 604.3 mg, Sugar 3.8 g