Name: Spicy Szechuan Mapo Tofu with Fermented Beans
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 block Silken or medium firm tofu; 0.5 lbs Ground pork or beef; 2 tbsp Doubanjiang (fermented broad bean paste); 1 tbsp Douchi (fermented black beans); 1 tsp Szechuan peppercorns; 3 cloves Garlic (minced); 1 tbsp Ginger (minced); 1 cup Chicken broth; 1 tbsp Soy sauce; 1 tbsp Cornstarch; 2 tbsp Water; 1 tbsp Chili oil; 1 tsp Sesame oil; 0.25 cup Green onions (chopped)

Spicy Szechuan Mapo Tofu with Fermented Beans

DinnerComfort FoodHigh-Protein

Ingredients (14)

Ingredient	Qty	Cal	P	C	F
Silken or medium firm tofu	1 block	83	9g	2g	4g
Ground pork or beef	0.5 lbs	149	10g	0g	12g
Doubanjiang (fermented broad bean paste)	2 tbsp	8	1g	1g	0g
Douchi (fermented black beans)	1 tbsp	9	1g	1g	0g
Szechuan peppercorns	1 tsp	3	0g	1g	0g
Garlic (minced)	3 cloves	3	0g	1g	0g
Ginger (minced)	1 tbsp	2	0g	0g	0g
Chicken broth	1 cup	4	0g	0g	0g
Soy sauce	1 tbsp	3	0g	0g	0g
Cornstarch	1 tbsp	8	0g	2g	0g
Water	2 tbsp	0	0g	0g	0g
Chili oil	1 tbsp	31	0g	0g	4g
Sesame oil	1 tsp	10	0g	0g	1g
Green onions (chopped)	0.25 cup	2	0g	0g	0g

Ingredients (14)

Ingredient	Qty	Cal	P	C	F
Silken or medium firm tofu	1 block	83	9g	2g	4g
Ground pork or beef	0.5 lbs	149	10g	0g	12g
Doubanjiang (fermented broad bean paste)	2 tbsp	8	1g	1g	0g
Douchi (fermented black beans)	1 tbsp	9	1g	1g	0g
Szechuan peppercorns	1 tsp	3	0g	1g	0g
Garlic (minced)	3 cloves	3	0g	1g	0g
Ginger (minced)	1 tbsp	2	0g	0g	0g
Chicken broth	1 cup	4	0g	0g	0g
Soy sauce	1 tbsp	3	0g	0g	0g
Cornstarch	1 tbsp	8	0g	2g	0g
Water	2 tbsp	0	0g	0g	0g
Chili oil	1 tbsp	31	0g	0g	4g
Sesame oil	1 tsp	10	0g	0g	1g
Green onions (chopped)	0.25 cup	2	0g	0g	0g

Directions

Step 1
Drain tofu, cut into 1-inch cubes. Blanch tofu in boiling salted water for 2-3 minutes, then drain gently.
Step 2
In a small bowl, combine cornstarch and water to make a slurry. Coarsely chop fermented black beans.
Step 3
Heat 1 tbsp cooking oil in a wok over medium-high heat. Add Szechuan peppercorns and stir-fry until fragrant. Remove peppercorns, leaving oil.
Step 4
Add ground meat and cook, breaking it apart, until browned. Drain excess fat.
Step 5
Add doubanjiang, fermented black beans, minced garlic, and ginger. Stir-fry for 1-2 minutes until fragrant and oil turns red.
Step 6
Pour in chicken broth and soy sauce. Bring to a simmer. Gently add tofu cubes and simmer for 5 minutes.
Step 7
Stir in cornstarch slurry, cooking until sauce thickens. Finish with chili oil and sesame oil.
Step 8
Garnish with chopped green onions and serve immediately with steamed rice.