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Description
Spicy Sichuan dish featuring silken tofu and minced pork cooked in fermented broad bean paste (doubanjiang) and numbing Sichuan peppercorns.
A Taste of History
Created in Chengdu during the Qing Dynasty by a small restaurant owner named Chen Mapo, giving birth to iconic Sichuan heat.
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients & Nutrition
320 kcal
Calories
20 g
Protein
22 g
Fat
10 g
Carbs
3 g
Fiber
2 g
Sugar
790 mg
Sodium
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Instructions
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