Iron Chef Chinese Chef Chen's Mapo Tofu

Delight your taste buds with the bold and authentic flavors of *Iron Chef Chinese Chef Chen's Mapo Tofu*, a classic Sichuan dish that masterfully blends heat, umami, and rich textures. This quick and easy recipe features silky soft tofu infused with the fiery and savory goodness of doubanjiang (fermented broad bean paste) and tianmianjiang (sweet bean sauce), paired with tender ground pork for a hearty touch. Finished with the numbing zing of toasted Sichuan peppercorns and a drizzle of sesame oil, this dish is a flavor-packed centerpiece perfect for serving over steamed rice. Ready in just 25 minutes, this restaurant-quality mapo tofu strikes the perfect balance between spicy and comforting, making it a must-make for spice lovers and Chinese food enthusiasts alike. Keywords: authentic mapo tofu recipe, Sichuan cuisine, Chinese tofu dish, quick and easy dinner, spicy tofu recipe.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 400 grams soft tofu
• 150 grams ground pork
• 2 tablespoons vegetable oil
• 2 tablespoons doubanjiang (fermented broad bean paste)
• 1 teaspoon tianmianjiang (sweet bean sauce)
• 2 cloves garlic cloves, minced
• 1 teaspoon ginger, minced
• 2 stalks green onions (white part, thinly sliced)
• 150 milliliters chicken stock
• 1 tablespoon light soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon cornstarch
• 2 tablespoons water (for cornstarch slurry)
• 1 teaspoon Sichuan peppercorns, toasted and ground
• 1 teaspoon sesame oil
• 1 teaspoon red chili flakes (optional, for extra heat)
• 1 stalk green onions (green part, chopped, for garnish)

Directions

Step 1

Cut the soft tofu into 2 cm cubes. Bring a pot of water to a gentle boil, add a pinch of salt, and blanch the tofu for 2 minutes. Drain and set aside.

Step 2

In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Set aside.

Step 3

Heat a wok or large skillet over medium heat. Add the vegetable oil, then add the ground pork. Cook, breaking it apart with a spatula, until browned and cooked through, about 3 minutes.

Step 4

Add the doubanjiang and tianmianjiang to the pork. Stir-fry for 1-2 minutes until the oil turns red and fragrant.

Step 5

Stir in the minced garlic, ginger, and the white parts of the green onions. Cook for another 30 seconds until aromatic.

Step 6

Pour in the chicken stock, light soy sauce, and Shaoxing wine. Bring the mixture to a simmer.

Step 7

Gently add the blanched tofu cubes to the sauce. Stir carefully to avoid breaking the tofu. Let it simmer for 3-4 minutes to absorb the flavors.

Step 8

Stir the cornstarch slurry to recombine it, then gradually add it to the wok while stirring. Cook until the sauce thickens slightly, about 1-2 minutes.

Step 9

Sprinkle the ground Sichuan peppercorns and optional red chili flakes over the dish. Drizzle with sesame oil for extra flavor.

Step 10

Turn off the heat and garnish with the chopped green parts of the green onions. Serve hot with steamed rice.

Nutrition Facts

Serving size	(901.3g)

Amount per serving	% Daily Value*
Calories	1221.5

Total Fat 88.7g	0%
Saturated Fat 19.4g	0%
Polyunsaturated Fat 22.6g
Cholesterol 144mg	0%
Sodium 2782.4mg	0%
Total Carbohydrate 36.3g	0%
Dietary Fiber 7.6g	0%
Total Sugars 8.6g
Protein 77.7g	0%

Vitamin D 0IU	0%
Calcium 543.6mg	0%
Iron 8.9mg	0%
Potassium 794.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.6%

Protein: 24.8%

Carbs: 11.6%