MAPO TOFU
- 30m Prep Time
- 20m Cook Time
- 50m Ready In
Mapo tofu dumplings combine silky tofu and ground pork with a spicy, numbing Sichuan sauce, wrapped in black sesame egg dough and steamed.
Ingredients
- 680 g Black Sesame All-Purpose Egg Dough
- 118 ml agar-agar water
- 29.6 ml doubanjiang
- 22.2 ml soy sauce
- 14.8 ml mashed fermented black beans or miso mashed
- 14.8 ml Shaoxing wine, sake, or dry sherry
- 9.86 ml sugar
- 1.23 ml cayenne
- 1.23 ml kosher salt
- 14.8 ml peanut oil
- 340 g ground pork
- 9.86 ml fresh ginger minced or finely grated peeled
- 3 clove garlic minced or pressed
- 1 soft tofu cut into 1/2-inch cubes
- 118 ml flavorful homemade or good-quality store-bought broth
- 29.6 ml cornstarch
- 44.4 ml water
- 2 scallions thinly sliced
- 4.93 ml Sichuan peppercorn finely ground
- 7.39 ml toasted sesame oil
Nutrition (per serving, estimated)
Estimated based off 12 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1082 mg
- Iron: 15.5 mg
- Magnesium: 264 mg
- Phosphorus: 1488 mg
- Potassium: 3468 mg
- Zinc: 14.6 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 680 g Black Sesame All-Purpose Egg Dough
- 118 ml agar-agar water
- 29.6 ml doubanjiang
- 22.2 ml soy sauce
- 14.8 ml Shaoxing wine, sake, or dry sherry
- 9.86 ml sugar
- 1.23 ml cayenne
- 1.23 ml kosher salt
- 14.8 ml peanut oil
- 340 g ground pork
- 118 ml flavorful homemade or good-quality store-bought broth
- 29.6 ml cornstarch
- 44.4 ml water
- 7.39 ml toasted sesame oil
Prepare
- 14.8 ml mashed fermented black beans or miso, mashed
- 9.86 ml fresh ginger, minced or finely grated peeled
- 3 clove garlic, minced or pressed
- 1 soft tofu, cut into 1/2-inch cubes
- 2 scallions, thinly sliced
- 4.93 ml Sichuan peppercorn, finely ground
Let's Cook
-
Step 1.
Prepare the Black Sesame All-Purpose Egg Dough according to the instructions on the referenced page. Do not use store-bought dumpling skins.
-
Step 2.
Prepare the agar-agar water according to the instructions on the referenced page.
-
Step 3.
In a small bowl, stir together the doubanjiang, soy sauce, mashed fermented black beans or miso, Shaoxing wine, sugar, cayenne, and salt to taste.
-
Step 4.
In a large skillet over medium heat, preheat the peanut oil for 1 to 2 minutes until hot. Add the ground pork and cook for 2 to 3 minutes, breaking it up with a spoon, until mostly cooked and just slightly pinkish.
-
Step 5.
Add the minced ginger and garlic to the skillet and cook for about 1 minute until fragrant. Add the doubanjiang mixture and cook for 1 to 2 minutes, stirring constantly, until well incorporated.
-
Step 6.
Gently add the cubed soft tofu to the skillet, stirring carefully to avoid breaking it. Reduce the heat to low. Add the broth, cover, and let it very lightly simmer for 2 to 3 minutes until the tofu plumps up and the sauce thickens slightly.
-
Step 7.
In a small bowl, combine the cornstarch and water, stirring until the cornstarch has dissolved. Add the sliced scallions and the cornstarch water to the skillet. Stir gently and constantly for 1 to 2 minutes until the sauce has thickened.
-
Step 8.
Add the ground Sichuan peppercorn and toasted sesame oil to the skillet and gently stir to combine. Remove from heat and let the mixture cool to room temperature. Cover and refrigerate for at least 30 minutes before using.
-
Step 9.
If any water has sweated out of the agar-agar water cubes, transfer them to a fine-mesh sieve and let them drain for 30 seconds. Then gently stir them with a wooden spoon into the chilled mapo tofu until evenly distributed.
-
Step 10.
Form the dumplings according to the instructions on the referenced page.
-
Step 11.
Steam the dumplings according to the instructions on the referenced page.