Stephanie Eddy

Peanut Butter Mapo Tofu

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Mapo tofu is a Szechuan dish usually made with ground pork stir fried with leeks then simmered with tofu in a spicy sauce spiked with Szechuan peppercorns. Adding peanut butter into the mix turns the sauce into a rich, flavorful gravy that’s perfect for soaking up with a bowl of white rice. I like to serve it with chopped spicy peanuts to add a crunchiness that complements the crispy pork and soft spicy tofu.

Prep time: 15 minutes
Cook Time: 15 minutes
Total time: 30 minutes
Yield: 4 servings

Peanut Butter Mapo Tofu

Ingredients

Peanut Butter Mapo Tofu Ingredients - Peanut Butter & Co. Old Fashioned Crunchy peanut butter

For the sauce
1 1/4 cup chicken stock
1 tablespoon fermented black beans
3 1/2 tablespoons chili bean paste
2 tablespoons rice wine
2 1/2 teaspoons soy sauce
2 teaspoons sesame oil
2 teaspoons sugar
1/2 teaspoon ground Szechuan peppercorns
1/4 cup plus 1 tablespoon Old Fashioned Crunchy peanut butter

For the stir fry
2 tablespoons canola oil
10 ounces medium ground pork
2 leeks
3 cloves garlic
2 teaspoons minced ginger
1 pound soft or medium tofu cut into 1 inch cubes
1/2 tablespoon cornstarch dissolved in 1 tablespoon of water
1/3 cup Peanut Butter & Co. Jumbo Spicy Peanuts, chopped
2 green onions, sliced

Directions

1. Whisk together the chicken stock, black beans, chili bean paste, rice wine, soy sauce, sesame oil, sugar, and Szechuan peppercorns until combined. Then whisk in the peanut butter until smooth. Set the bowl near your wok.

Peanut Butter Mapo Tofu - whisk in the peanut butter until smooth

2. Thinly slice the white part of the leeks, mince the garlic, and put in a bowl with the ginger. Put the bowl near your wok so that is close at hand.

Peanut Butter Mapo Tofu - Thinly slice the white part of the leeks

3. Heat the wok over medium high heat, then add the canola oil and heat until the oil is shimmering. Add the ground pork and stir-fry while breaking the pork into smaller pieces until cooked through and crispy. Add the leeks, garlic, and ginger and stir fry until the leeks are soft.

4. Pour in the sauce, stir, then cover and bring to a simmer. Add the tofu cubes and gently stir to coat them in the sauce. Bring the wok to a simmer and cook for 3 minutes to give the tofu time to absorb some of the sauce.

Peanut Butter Mapo Tofu - Add the tofu cubes and gently stir

5. Make a well in the center of the wok and pour in the cornstarch and water mixture. Gently stir, then bring the wok to a simmer to thicken the sauce (approximately 1-2 minutes). Pour into a serving bowl and sprinkle with the chopped peanuts and sliced green onions. Serve over bowls of rice.

Peanut Butter Mapo Tofu - Serve over bowls of rice

PEANUT BUTTER GIVEAWAY

What other kinds of Szechuan dishes would you like to see us make?

Leave a comment below with your answer to enter for a chance at winning a jar of of Old Fashioned Crunchy peanut butter, the peanut butter used in this recipe.

DETAILS:

– The giveaway is open to USA residents only and will run until Tuesday, November 19th, 2015 at 11:59 PM EST.
– One entry per person.
– Winner(s) will be generated via a random number generator and notified via the contact email provided on the comment form.
– Winner(s) will have until 11/26/15 to claim their prize or we will choose another winner.
– Winner will win one jar of Old Fashioned Crunchy peanut butter. Product will be shipped by Peanut Butter & Co.
– No purchase necessary. Void where prohibited by law. Must be 18 years of age to enter. See Official Giveaway Rules.

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Peanut Butter Mapo Tofu