Mapo Tofu Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl features soft tofu and ground pork cooked with doubanjiang and Sichuan peppercorns, served over rice.
This rice bowl features soft tofu and ground pork cooked with doubanjiang and Sichuan peppercorns, served over rice. The spicy, numbing sauce pairs wonderfully with rice, making it a hearty lunch or dinner.
Rice bowls · 25 minutes to cook
Tips: Gently pat the tofu dry with a paper towel before simmering so it absorbs the sauce better.
Tips: Instead of adding a lot of Sichuan peppercorns at the beginning, add a little at the end to adjust the numbing aroma.
Tips: Stir the cornstarch slurry again just before adding it so the sauce thickens smoothly without lumps.
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Ingredients (1 serving)
- Cooked rice (white rice) — 210 g
- Tofu — 150 g
- Ground pork — 60 g
- Doubanjiang — 1 Tbsp
- Chili oil — 1 tsp
- Green onion — 20 g
- Garlic — 2 pc
- Ginger — 5 g
- Soy sauce — 0.5 Tbsp
- Cooking oil — 1 tsp
- Sichuan peppercorns — 0.5 tsp
- Potato starch — 1 tsp
- Water — 100 ml
- Onion — 30 g