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Mapo Tofu with Pork and Mushrooms

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This Mapo Tofu recipe is a flavorful and satisfying Chinese dish that combines the heat of spicy chili bean paste with the umami richness of ground pork and earthy mushrooms.

This classic Sichuan dish features silken tofu cubes bathed in a fragrant and bold sauce, creating a perfect balance of textures and tastes. The dish is known for its signature "mala" or numbing and spicy flavor profile, thanks to the combination of chili peppers and Sichuan peppercorns. The addition of mushrooms adds an extra layer of depth and heartiness to the dish.

Served over steamed rice, Mapo Tofu with Pork and Mushrooms is a deliciously aromatic and comforting dish that will surely excite your taste buds.
Mapo Tofu with Pork and Mushrooms

Mapo Tofu with Pork and Mushrooms

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Description

Mapo Tofu with Pork and Mushrooms is a tantalizing Chinese dish that marries the heat of spicy chili bean paste with the umami richness of ground pork and earthy mushrooms, resulting in a flavorful symphony served over silky tofu cubes.

Ingredients

  • 16 oz. silken tofu, cut into 1⁄2-inch cubes
  • 2 Tbsp. vegetable oil
  • 8 oz. Monterey Mushrooms®, sliced (Whites or Baby Bellas)* 
  • 6 oz. ground pork
  • 2 shallots, finely chopped
  • 4 Tbsp. ginger, finely chopped
  • 2 Tbsp. garlic, finely chopped
  • 2 scallions, sliced, white and green separated
  • 2 Tbsp. doubanjiang (spicy bean paste) or sambal
  • 1 Tbsp. ground Szechuan peppercorns
  • 1 Tbsp. fermented black beans, chopped
  • 1 Tbsp. soy sauce
  • 1 Tbsp. black vinegar (or rice vinegar)
  • 1 cup chicken stock, vegetable stock can be used
  • 1 Tbsp. cornstarch
  • 2 tsp. sesame oil
*Selecting Monterey Mushrooms® Sliced Baby Bella "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA.

Instructions

  1. Blanch tofu cubes for 1 minute in saucepan with boiling water. Gently strain and set aside.
  2. Heat wok over high heat.
  3. Add 1⁄2 vegetable oil to a very hot wok. Add mushrooms and ground pork and stir fry until meat is cooked and all liquid has evaporated. Remove from wok and reserve.
  4. Add remaining vegetable oil to the wok without cleaning it. Add shallots, ginger, garlic, and sliced white part of scallion (reserving green scallion for garnish), and stir fry for a few minutes until fragrant.
  5. Add doubanjiang, Szechuan peppercorns, and fermented black beans, and stir fry for a few minutes. It can become bitter if burned.
  6. Add mushroom and pork mixture back into wok.
  7. Mix together soy sauce, vinegar, stock, cornstarch, and sesame oil in bowl. Add mixture to wok, stirring until it boils and thickens slightly.
  8. Turn off wok and very gently stir in tofu to coat.
  9. Garnish with green sliced scallions and serve with steamed rice and additional chili paste on side.
Mapo Tofu with Pork and Mushrooms
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Mapo Tofu with Pork and Mushrooms

Description

Mapo Tofu with Pork and Mushrooms is a tantalizing Chinese dish that marries the heat of spicy chili bean paste with the umami richness of ground pork and earthy mushrooms, resulting in a flavorful symphony served over silky tofu cubes.

Ingredients

  • 16 oz. silken tofu, cut into 1⁄2-inch cubes
  • 2 Tbsp. vegetable oil
  • 8 oz. Monterey Mushrooms®, sliced (Whites or Baby Bellas)* 
  • 6 oz. ground pork
  • 2 shallots, finely chopped
  • 4 Tbsp. ginger, finely chopped
  • 2 Tbsp. garlic, finely chopped
  • 2 scallions, sliced, white and green separated
  • 2 Tbsp. doubanjiang (spicy bean paste) or sambal
  • 1 Tbsp. ground Szechuan peppercorns
  • 1 Tbsp. fermented black beans, chopped
  • 1 Tbsp. soy sauce
  • 1 Tbsp. black vinegar (or rice vinegar)
  • 1 cup chicken stock, vegetable stock can be used
  • 1 Tbsp. cornstarch
  • 2 tsp. sesame oil
*Selecting Monterey Mushrooms® Sliced Baby Bella "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA.

Instructions

  1. Blanch tofu cubes for 1 minute in saucepan with boiling water. Gently strain and set aside.
  2. Heat wok over high heat.
  3. Add 1⁄2 vegetable oil to a very hot wok. Add mushrooms and ground pork and stir fry until meat is cooked and all liquid has evaporated. Remove from wok and reserve.
  4. Add remaining vegetable oil to the wok without cleaning it. Add shallots, ginger, garlic, and sliced white part of scallion (reserving green scallion for garnish), and stir fry for a few minutes until fragrant.
  5. Add doubanjiang, Szechuan peppercorns, and fermented black beans, and stir fry for a few minutes. It can become bitter if burned.
  6. Add mushroom and pork mixture back into wok.
  7. Mix together soy sauce, vinegar, stock, cornstarch, and sesame oil in bowl. Add mixture to wok, stirring until it boils and thickens slightly.
  8. Turn off wok and very gently stir in tofu to coat.
  9. Garnish with green sliced scallions and serve with steamed rice and additional chili paste on side.

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The Culinary Institute of America
The Culinary Institute of America

Produced as an industry service by The Culinary Institute of America for the Mushroom Council.

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