Mapo Tofu Rice Bowl

Steps

How to make it

Prep 8 min · Cook 12 min

1. Cut 1 block tofu into 2 cm cubes; blanch in boiling water 1 minute, then drain. Mince 2 garlic cloves. Spoon 1 bowl cooked rice into a large bowl to keep warm.
2. Heat a skillet over medium. Add 1 tbsp cooking oil. Add 60 g ground pork and break up; cook until the color changes (about 2 minutes).
3. Add minced garlic and 1 tbsp doubanjiang. Over low heat, stir-fry until the chili oil turns fragrant and red (about 30 seconds—watch so it does not burn).
4. Add tofu, 1 tbsp soy sauce, and 100 ml water. Gently push the tofu so it seasons evenly; simmer over low heat 3–4 minutes.
5. If the sauce is still thin, mix 1 tsp cornstarch with 1 tbsp water into a slurry. Stir in while cooking until lightly thickened.
6. Off heat, sprinkle 1/4 tsp Sichuan pepper powder. Taste and adjust.
7. Pour the mapo tofu and sauce over the rice and serve.

Tips & storage

Make it easier

• For less heat, reduce doubanjiang and add a little ketchup for color.
• Spread chilled rice or cooked noodles before cooking so they separate instead of clumping and take on sauce evenly.

Refrigerate up to 1 day; reheat gently so tofu doesn’t crumble.