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Category: Main courses

Mapo Doufu

Mapo Doufu
Lori Shepler / Los Angeles Times

Simmering tofu with ginger and garlic in a chile-flavored broth is an old Sichuan recipe. This version combines tofu with ground sirloin, cilantro and aromatic Chinese herbs to make a hearty one-dish dinner. Even people who claim to hate tofu ... Read more

Total time: 30 minutes | Serves 4
  • 1 tablespoon oil
  • 2 tablespoons minced ginger root
  • 3 cloves garlic, minced
  • 6 green onions, thinly sliced
  • 1/2 to 1 tablespoon Chinese chile paste or hot pepper sauce
  • 1/4 cup chopped cilantro
  • 2 tablespoons low-sodium soy sauce
  • 1/2 pound ground sirloin or ground round
  • 2 tablespoons fermented black beans, rinsed and chopped
  • 2 cups chicken broth
  • 1 pound firm tofu, cut into 1 1/2-inch cubes
  • 1 tablespoon cornstarch

Step 1Heat oil over high heat in wok or large skillet. Add 1 tablespoon ginger, 1/2 garlic, 3 sliced onions, 1/2 chile paste and 1/8 cup cilantro. Cook about 30 seconds. Add 1 tablespoon soy sauce and cook another 30 seconds. Add ground meat and black beans. Cook until brown, stirring frequently, about 4 minutes. Add remaining ginger, garlic, chile paste and soy sauce, along with chicken broth, and bring to boil. Gently add tofu and simmer over medium heat about 3 minutes.

Step 2Mix cornstarch and about 1/2 cup hot liquid from wok in small bowl to create smooth paste. Slowly add paste to wok and simmer until slightly thickened, about 1 minute. Stew should be slightly spicy, but remember rice will offset spiciness. Add touch more chile paste if you want spicier dish. Serve hot over bowls of white rice and pass remaining green onions and cilantro separately in small bowls.

Each serving, without rice:
359 calories; 730 mg sodium; 32 mg cholesterol; 23 grams fat; 9 grams carbohydrates; 29 grams protein; 0.28 gram fiber.
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