Recipe courtesy of Ching-He Huang
Recipe courtesy of Ching-He Huang
Watch how to make this recipe.
Mapo Dofu
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- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 603
- Total Fat
- 28 g
- Saturated Fat
- 9 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 27 g
- Cholesterol
- 61 mg
- Sodium
- 827 mg
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 603
- Total Fat
- 28 g
- Saturated Fat
- 9 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 27 g
- Cholesterol
- 61 mg
- Sodium
- 827 mg
Ingredients
Directions
- Place the noodles in a large bowl and cover with boiling water. Let soak until softened, 10 to 15 minutes. Drain and toss with 1/2 teaspoon toasted sesame oil to prevent sticking.
- In a small saucepan or wok, heat the beef stock to a simmer and then keep warm on low heat.
- In a small frying pan set over medium heat, dry-toast the peppercorns until fragrant. Remove from the heat and crush in a mortar and pestle, place in a plastic bag and crush with a rolling pin or use a spice grinder.
- Heat a wok over high heat and add the peanut oil. Add the garlic, ginger, chili and 1 tablespoon of the ground peppercorns and stir-fry a few seconds. Add the pork and chili bean sauce and continue stir-frying. As the pork browns, add the rice wine. When the pork has browned, add the tofu and mix gently. Season the stir-fry with soy sauce,
- black rice vinegar, the remaining 1 teaspoon sesame oil, salt and ground white pepper.
- Add the hot beef stock to the pork and tofu and bring to a boil. In a small bowl, stir together the cornstarch and 2 tablespoons water, then stir into the sauce to thicken. Stir in the scallions and remove from the heat. Serve over the noodles and sprinkle with the remaining peppercorns.
