麻婆豆腐

Name: 麻婆豆腐
Cook time: 20 min
Total time: 20 min
Yield: 4 人份
Cuisine: 中国
Ingredients: 500g silken tofu; 200g minced pork; 3tbsp doubanjiang (fermented broad bean paste); 2tbsp chili oil; 1tbsp soy sauce; 1tsp sugar; 1tbsp cornstarch; 2tbsp water; 4 cloves garlic, minced; 1tbsp ginger, minced; 2 stalks scallions; 1tsp ground Sichuan peppercorn; 2tbsp vegetable oil

Mapo Tofu is a legendary Sichuan dish featuring silky soft tofu cubes in a fiery, numbing sauce made with minced pork, fermented bean paste, chili oil, and Sichuan peppercorns. The dish combines the cooling properties of tofu with the '麻' (numbing) and '辣' (spicy) heat that defines authentic Sichuan cuisine. Despite its origins in mainland China, it has become beloved in Hong Kong diners and restaurants.