Traditional Mapo Tofu, from the Sichuan province, uses fermented chili bean paste. This recipe uses black bean sauce - yes, as noted above, it is not authentic! You can substitute chili bean sauce, but be aware that it is much spicier! This is a mild version. Feel free to swap the vegetables in this dish. Sliced mushrooms stand in well for the zucchini, and sliced water chestnuts are a crunchy alternative to bean sprouts.
Author: Alisa Fleming
Recipe type: Entree
Cuisine: Chinese
Serves: 4 servings
Ingredients
1 teaspoon oil
4 garlic cloves, minced
1 (3/4-inch) piece ginger, minced, or ¼ teaspoon ground ginger
½ pound ground beef or pork
1 cup chicken broth
2 to 3 tablespoons black bean sauce, to taste
12 ounces extra-firm tofu, drained and cut into ½-inch cubes
1 zucchini, sliced
1 cup bean sprouts
2 green onions, trimmed and sliced
1 to 2 small chile peppers, diced or ½ teaspoon crushed red pepper flakes (optional)
3 cups cooked brown or white rice
Sesame oil (optional)
Chili oil (optional)
Instructions
Preheat the oil in a wok or pan over medium heat. Add the garlic and ginger and sauté for 1 minute. Add the ground meat and stir fry until lightly browned and crumbly.
Stir in the chicken broth and bean sauce. Add the tofu and zucchini and sauté for about 5 minutes.
Add the bean sprouts, green onions, and peppers (if using) and sauté for 2 minutes.
Divide the rice between 4 plates or bowls and top with the mapo tofu. Serve with the sesame oil and hot chili oil for drizzling, if desired.