Mapo Tofu Rice Bowl
Silky tofu and ground pork in a spicy, numbing chili-oil sauce ladled over rice. The contrast of soft tofu and bold Sichuan-inspired heat is irresistible.
Instructions
- 1
Cube tofu into 2cm pieces, blanch in salted boiling water for 2 minutes, and drain.
- 2
Stir-fry ground pork in oil over medium heat for 3 minutes.
- 3
Add garlic and doubanjiang, cooking 1 minute until fragrant.
- 4
Add 1/2 cup water, bring to a boil, add tofu, and simmer 3 minutes.
- 5
Season with soy sauce and thicken with starch slurry.
- 6
Spoon over rice, drizzle sesame oil, and top with green onion.
Tips
Nutrition (per serving)
Adjust Servings
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