My Family's Recipe for Szechuan Mapo Tofu

Name: My Family's Recipe for Szechuan Mapo Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 block Silken tofu; 120 grams Pork shoulder (or ground pork); 1/3 of a stalk Finely chopped Japanese leek; 1 to 2 stalks Garlic scape (or garlic leaves); 200 ml Chicken stock; 1 tbsp Douchi; 1/2 tbsp Doubanjiang; 2 tbsp Tianmianjiang; 2 pinch Sugar; 1 tbsp Shaoxing wine; 1 abou 2 tablespoons of the flour Katakuriko slurry; 1 tsp plus Sesame oil for finishing; 1 Sansho Japanese pepper; 2/3 tsp Vinegar (optional)

Servings: persons

1 block Silken tofu
120 grams Pork shoulder (or ground pork)
1/3 of a stalk Finely chopped Japanese leek
1 to 2 stalks Garlic scape (or garlic leaves)
200 ml Chicken stock
1 tbsp Douchi
1/2 tbsp Doubanjiang
2 tbsp Tianmianjiang
2 pinch Sugar
1 tbsp Shaoxing wine
1 abou 2 tablespoons of the flour Katakuriko slurry
1 tsp plus Sesame oil for finishing
1 Sansho Japanese pepper
2/3 tsp Vinegar (optional)

1
Roughly grind up the fatty bits of pork in a food processor.
2
Chop up the leek roughly.
3
Cut the garlic scape stems into 4 cmlong pieces.
4
In a pan, bring 500 ml of water to a boil, and add the tofu that's been cut into large chunks, as well as the garlic stems.
5
Take the tofu and garlic steams out just before the water comes to a boils.
6
Attention: if you boil the tofu for too long, it will lose the wobbly pudding-like texture.
7
Heat up a wok over high heat.
8
When the wok is hot add oil, swirl it around and pour out.
9
Add 1 tablespoon of oil to the wok, and add the ground pork from Step 1 and stir fry.
10
When the meat becomes crumbly, add the garlic scape and the ingredients marked with and continue stir frying.
11
Pour in the chicken stock and stir the wok from the bottom so that you get all the flavor that's on the surface.
12
Add the tofu from Step 3.
13
Turn down the heat to low, add the Shaoxing wine, and simmer for 2-3 minutes.
14
Dribble in the katakuriko slurry (2:1 water to katakuriko ratio) from a height, and in a round, circling motion.
15
Swivel the wok and the ladle around at the same time.
16
When the sauce has thickened, add the vinegar and leek.
17
Turn the heat to high, and drizzle in sesame oil around the sides of the wok.
18
Shake the wok so that the oil sinks to the bottom too.
19
Add sansho pepper to taste.
20
Bon appetit.

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 block Silken tofu, 120 grams Pork shoulder (or ground pork), 1/3 of a stalk Finely chopped Japanese leek, 1 to 2 stalks Garlic scape (or garlic leaves), and more.

Yes, My Family's Recipe for Szechuan Mapo Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!