Mapo Tofu with Sichuan Peppercorns

Name: Mapo Tofu with Sichuan Peppercorns
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 400 g silken tofu; 200 g ground pork; 250 g cooked white rice; 40 g green onions; 1 tbsp Sichuan peppercorn; 2 tbsp doubanjiang chili paste; 3 tbsp soy sauce; 3 clove garlic; 10 g fresh ginger; 2 tbsp neutral oil; 1 tbsp cornstarch; 150 ml water

Temps

23 min

Difficulté

facile

Ingrédients

Budget

~7-11 €

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Valeurs nutritionnelles

Score santé

Moyen · /100

380 kcal

par portion

26 gProtéines

18 gLipides

32 gGlucides

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Etapes

1
Cut the tofu into regular 2 cm cubes.
3 min
2
Heat the oil in a wok over medium-high heat.
1 min
3
Stir-fry garlic and ginger for 30 seconds until fragrant.
1 min
4
Add the ground pork and cook for 4 minutes, breaking it up as it cooks.
4 min
5
Add the doubanjiang paste and Sichuan peppercorns, cook for 1 minute while stirring.
1 min
6
Pour in the soy sauce and water, and stir.
1 min
7
Mix the cornstarch with 2 tbsp of cold water and pour into the wok, stirring.
2 min
8
Gently add the tofu cubes and heat for 3 minutes without stirring too vigorously.
3 min
9
Garnish with green onions and serve over hot rice.
1 min