Mapo Dofu

Photo: Mapo Dofu

TOTAL TIME: 30 min
Prep: 10 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 8 ounces mung bean noodles or rice noodles
  • 1 1/2 teaspoons toasted sesame oil
  • 3/4 cup beef stock
  • 1 1/2 tablespoons Sichuan peppercorns
  • 1 tablespoon peanut oil
  • 2 cloves garlic, crushed and finely chopped
  • 1 tablespoon peeled and grated fresh ginger
  • 1 red Fresno chile, seeded and finely diced
  • 12 ounce ground pork
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Place the noodles in a large bowl and cover with boiling water. Let soak until softened, 10 to 15 minutes. Drain and toss with 1/2 teaspoon toasted sesame oil to prevent sticking.

In a small saucepan or wok, heat the beef stock to a simmer and then keep warm on low heat.

In a small frying pan set over medium heat, dry-toast the peppercorns until fragrant. Remove from the heat and crush in a mortar and pestle, place in a plastic bag and crush with a rolling pin or use a spice grinder.

Heat a wok over high heat and add the peanut oil. Add the garlic, ginger, chili and 1 tablespoon of the ground peppercorns and stir-fry a few seconds. Add the pork and chili bean sauce and continue stir-frying. As the pork browns, add the rice wine. When the pork has browned, add the tofu and mix gently. Season the stir-fry with soy sauce,
black rice vinegar, the remaining 1 teaspoon sesame oil, salt and ground white pepper.

Add the hot beef stock to the pork and tofu and bring to a boil. In a small bowl, stir together the cornstarch and 2 tablespoons water, then stir into the sauce to thicken. Stir in the scallions and remove from the heat. Serve over the noodles and sprinkle with the remaining peppercorns.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

4

Newest Ratings and Reviews

Read all 7 reviews

  • on February 22, 2014

    Flag

    Wonderful recipe. This time I tried it with ground chicken thighs which I ground myself. To simplify even further, I added the corn starch, garlic and about half of the sz. peppercorns into the chicken itself while in the food processor grinding, browned in the wok and then continued adding ingredients as you suggest. As with every recipe of yours I use, it's great and because your recipes also teach techniques, also help me to create other recipes based upon them. You are my favorite tv food teacher at this time....the caliber of Jacques Pepin, etc. Thanks.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 20, 2013

    Flag

    This is a delicious dish but be warned that if your tolerance for spicy food is limited it has a kick. I teethed on jalapenos as a baby but some of my friends said this was too spicy so you might want to cut back on the peppercorns to say 1/2 tablespoon and then work forward if it is not spicy enough for you. I cook for Buddhist retreats where I serve vegetarian food and this recipe is a hit. I substitute more tofu for the pork and people chow down.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 08, 2012

    Flag

    1-1/2 tablespoon of the schezuan peppercorn was way too much, I did not like it because it was all I can taste, ended up throwing the dish in the trash can. I think if I would have placed 1/2 tsp, it would have made a world difference.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.