Low Sugar Mapo Tofu with Sichuan Peppercorn

Total time35 min

Prep time15 min

Cook time20 min

Low Sugar Mapo Tofu with Sichuan Peppercorn

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 lb silken tofu, cut into ¾-inch cubes
Simple Truth Organic Silken Tofu Soft, Gluten Free Mori-Nu Organic Silken Tofu Azumaya Silken Tofu - 16 OZ Wildwood Organic Silken Tofu GreenWise Organic Silken Tofu
See all
6 oz ground pork
2 tbsp neutral oil (such as vegetable oil or canola oil)
2 tbsp doubanjiang (sichuan chili bean paste)
1 tbsp fermented black beans (douchi), roughly chopped
4 garlic cloves, minced
1 tbsp fresh ginger, minced
1 cup chicken broth
1 tbsp soy sauce
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 ½ tsp sichuan peppercorns, toasted and ground

For the slurry

1 tbsp cornstarch
2 tbsp cold water

For serving

2 scallions, thinly sliced
1 tsp toasted sesame oil
steamed white rice, for serving (optional)

Instructions

1
In a small bowl, stir together the cornstarch and cold water until smooth. Set aside.
2
In a dry wok or large skillet over medium heat, toast the Sichuan peppercorns, stirring constantly, until fragrant and lightly darkened, about 2 minutes. Transfer to a spice grinder or mortar and grind to a coarse powder. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!