Dairy-Free Mapo Tofu
A spicy and flavorful tofu dish in a rich sauce, carefully adapted to be dairy-free.
Ingredients
- about 450 g Firm Tofu
- about 225 g Ground Pork
- 2 tbsp Doubanjiang (Fermented Bean Paste)
- 1 tbsp Soy Sauce
- 1 tbsp Rice Wine
- 1 tsp Sugar
- 1 tbsp Cornstarch
- 2 cloves Garlic
- 1 tsp Ginger
- 1 tsp Sichuan Peppercorns
- 2 tbsp Vegetable Oil
- 2 stalks Green Onions
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat vegetable oil in a wok or large skillet over medium heat. Add ground pork and stir-fry until browned, about 5 minutes.
- 2Add garlic, ginger, and doubanjiang. Stir-fry until fragrant, about 1 minute.
- 3Add soy sauce, rice wine, and sugar. Stir to combine.
- 4Add tofu and gently stir to coat with the sauce. Add just enough water to cover the tofu
- 5Simmer for 5-7 minutes, allowing the tofu to absorb the flavors.
- 6Mix cornstarch with 2 tablespoons of water to make a slurry. Add the slurry to the wok and stir until the sauce thickens.
- 7Stir in ground Sichuan peppercorns and green onions. Serve hot over rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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