Mapo Tofu with Preserved Mustard Greens (Mei Cai)

40 mintime

Mediumdifficulty

4Servings

—Rating

Nutrition facts

280 kcalCalories

16 gProtein

12 gCarbs

20 gFat

Per serving · Approximate values estimated by AI

Regional Sichuan Tofu

Mapo Tofu with Preserved Mustard Greens (Mei Cai)

Name: Mapo Tofu with Preserved Mustard Greens (Mei Cai)
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Sichuan Chinese
Ingredients: 2 blocks (about 500g) Silken Tofu; 150g Ground Pork; 50g, finely chopped Preserved Mustard Greens (Mei Cai); 1.5 tbsp Doubanjiang (Fermented Broad Bean Paste); 1 tsp, rinsed and lightly mashed Douchi (Fermented Black Beans); 1/2 tsp, ground Sichuan Peppercorns; 1/2 tsp Chili Flakes; 2 cloves, minced Garlic; 1 tsp, minced Ginger; 1 tbsp Shaoxing Wine; 1 tsp Soy Sauce; 3/4 cup Chicken Broth or Water; 1 Cornstarch Slurry (1 tbsp cornstarch + 2 tbsp water); 2 tbsp Vegetable Oil; for garnish Cilantro; to taste Salt; to taste Black Pepper; as needed Water

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.

Ingredients

Servings4

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.

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