Mapo Tofu with Preserved Mustard Greens (Mei Cai)
80% authentic · Sichuan Chinese
A regional variation of Mapo Tofu that incorporates the unique savory and slightly sweet flavor of preserved mustard greens (Mei Cai), adding another layer of complexity to the classic dish.
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Ingredients
- Silken Tofu2 blocks (about 500g)
- Ground Pork150g
- Preserved Mustard Greens (Mei Cai)50g, finely chopped
- Doubanjiang (Fermented Broad Bean Paste)1.5 tbsp
- Douchi (Fermented Black Beans)1 tsp, rinsed and lightly mashed
- Sichuan Peppercorns1/2 tsp, ground
- Chili Flakes1/2 tsp
- Garlic2 cloves, minced
- Ginger1 tsp, minced
- Shaoxing Wine1 tbsp
- Soy Sauce1 tsp
- Chicken Broth or Water3/4 cup
- Cornstarch Slurry (1 tbsp cornstarch + 2 tbsp water)1
- Vegetable Oil2 tbsp
- Cilantrofor garnish
- Saltto taste
- Black Pepperto taste
- Wateras needed
Steps
- 1
Rinse the preserved mustard greens thoroughly and chop finely. Squeeze out excess water.
- 2
Gently cut tofu into 1.5cm cubes. Blanch tofu in salted boiling water for 1-2 minutes, then drain carefully.
- 3
Heat vegetable oil in a wok or large skillet over medium-high heat. Add ground pork and stir-fry until browned. Remove pork and set aside.
- 4
Add a little more oil if needed. Add doubanjiang and stir-fry until the oil turns red and fragrant. Add douchi, minced garlic, ginger, and chopped preserved mustard greens. Stir-fry for 1-2 minutes until aromatic.
- 5
Return the cooked pork to the wok. Add Shaoxing wine and soy sauce, stir well.
- 6
Pour in chicken broth or water. Bring to a simmer. Add the blanched tofu cubes gently. Simmer for 5-7 minutes.
- 7
Stir in the cornstarch slurry gradually to thicken the sauce. Add ground Sichuan peppercorn powder and chili flakes. Taste and adjust seasoning with salt and pepper if needed, considering the saltiness of Mei Cai and doubanjiang.
- 8
Gently transfer the Mapo Tofu to a serving bowl. Garnish with fresh cilantro.
