Description
Mapo Tofu is a spicy Szechuan dish featuring tofu in a rich, flavorful sauce made with chili paste, fermented bean paste, and a distinctive numbing effect from Szechuan peppercorns. Making it in a rice cooker simplifies the process.
Because the rice cooker is occupied with the mapo tofu, I recommend making this when you have leftover rice in your fridge or freezer. To reheat it (whether from frozen or the fridge), simply place an ice cube directly on top of the rice and keep it sealed (I like to keep it in a Tupperware or in plastic wrap). Microwave for 2 minutes.
I also recommend using microwaveable rice – I prefer this brand, as it tastes most like rice straight from the rice cooker.
Ingredients
Units
Scale
- 1/2 lb ground pork or beef (substitute for any ground meat)
- 1 package silken tofu
- 2-4 servings rice (I recommend Japanese short-grain or medium grain rice for the most authentic Japanese experience!)
- Chopped green onions and roasted sesame seeds for garnishing (optional)
Sauce Ingredients:
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons doubanjiang (chili bean paste)
- 1/2 tablespoon Szechuan peppercorns or pepper oil (optional; add more or less depending on your preference)
- 3/4 cup chicken, beef, or bone broth
- 2 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 tablespoon sugar
- 1 teaspoon cornstarch (optional; to thicken the sauce)
Instructions
- To your rice cooker, add your ground meat. Turn on the rice cooker and cook until the meat is browned.
- While the meat is cooking, prepare your tofu by dicing it into large cubes.
- When the meat is done cooking, add each of your sauce ingredients and mix to thoroughly coat the meat. Then add your tofu, being careful not to over-mix in order to avoid breaking up the tofu too much.
- Serve over rice or noodles and garnish with green onions and roasted sesame seeds.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 2