Description
A delicious and easy recipe for Sichuan Mapo Tofu with Pork Belly, featuring a spicy and savory sauce.
Ingredients
Scale
- 1 pound pork belly, diced
- 1 tablespoon vegetable oil
- 1 tablespoon Sichuan peppercorns
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup doubanjiang (Sichuan chili bean paste)
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 1 block (14 ounces) firm tofu, cut into 1-inch cubes
- 1 cup chicken broth
- 2 green onions, chopped
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Salt to taste
- Cooked rice, for serving
Instructions
- In a large skillet or wok, heat the vegetable oil over medium heat. Add the diced pork belly and cook until browned and crispy, about 5-7 minutes.
- Add the Sichuan peppercorns, garlic, and ginger to the skillet. Stir-fry for 1-2 minutes until fragrant.
- Stir in the doubanjiang, soy sauce, and rice wine, cooking for another minute to combine the flavors.
- Gently add the tofu cubes to the skillet, being careful not to break them. Pour in the chicken broth and bring to a simmer. Cook for about 5 minutes to allow the flavors to meld.
- Stir in the cornstarch mixture and cook for an additional 2-3 minutes until the sauce thickens. Season with salt to taste.
- Remove from heat and garnish with chopped green onions. Serve hot over cooked rice.
Notes
- For a vegetarian version, substitute the pork belly with mushrooms or tempeh and use vegetable broth instead of chicken broth.
- Adjust the amount of doubanjiang based on your spice preference; add more for extra heat or reduce for a milder dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Sichuan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg