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Le Chaudron recipe
Mapo tofu sichuanais
Sichuan mapo tofu
⏱ 30 minServes 3Medium340 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients3 servings
400 g (14 oz)silken tofu, cubed
200 g (7 oz)ground pork
2 tbspdoubanjiang (chili bean paste)
1 teaspoonground Sichuan pepper
3scallions, sliced
2 clovesgarlic, chopped
1 tablespooncornstarch
- 400 g (14 oz) silken tofu, cubed
- 200 g (7 oz) ground pork
- 2 tbsp doubanjiang (chili bean paste)
- 1 teaspoon ground Sichuan pepper
- 3 scallions, sliced
- 2 cloves garlic, chopped
- 1 tablespoon cornstarch
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 3. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Stir-fry the ground pork in a very hot wok for 4 minutes until browned.
- Add the garlic and chili bean paste and stir for 2 minutes.
- Add a large glass of water and bring to a simmer.
- Add the tofu and simmer for 5 minutes, stirring gently.
- Mix the cornstarch with a little cold water and stir in to thicken.
- Sprinkle with Sichuan pepper and scallions and serve hot over rice.
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