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How to Make Mapo Tofu Tots - A Step-by-Step Guide

Mapo Tofu Tots are a fun and creative twist on the classic Chinese dish, Mapo Tofu. These crispy, flavorful tots are packed with the bold flavors of Sichuan cuisine and are sure to become a new favorite in your household. Whether you're a tofu lover or just looking to shake up your side dish game, these Mapo Tofu Tots are a must-try.

The recipe combines the traditional flavors of Mapo Tofu – including spicy doubanjiang, savory black bean sauce, and aromatic Sichuan peppercorns – with ...

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Ingredients

  • 1 ¼ pounds frozen bite-sized potato nuggets (such as Tater Tots®)
  • 2 tablespoons vegetable oil
  • ⅛ teaspoon salt
  • 2 tablespoons Sichuan peppercorns
  • ½ pound ground pork
  • ½ cup chopped onion
  • 1 ½ tablespoons chopped red chile peppers, divided
  • 1 tablespoon grated garlic
  • 1 tablespoon grated fresh ginger
  • 1 cup chicken stock
  • 3 tablespoons Chinese cooking wine (Shaoxing wine)
  • 2 tablespoons fermented bean paste (doubanjiang)
  • 2 tablespoons soy sauce
  • 1 (8 ounce) container firm tofu, cubed
  • 1 teaspoon cornstarch
  • 1 teaspoon water
  • 1 tablespoon chopped green onion, or to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat oven to 450 degrees F (260 degrees C). Arrange tots on a baking sheet. Drizzle with 1 tablespoon oil and sprinkle with salt.
  • Bake in the preheated oven for 15 minutes. Turn tots over, then continue baking until crispy and hot, 5 to 10 minutes.
  • Meanwhile, grind 1/2 of the peppercorns into a powder. Heat remaining 1 tablespoon oil in a large skillet over medium heat. Stir in remaining whole peppercorns; cook, stirring occasionally, until oil is infused, about 5 minutes. Remove and discard whole peppercorns.
  • Increase heat to medium-high. Stir pork, onion, and 1 tablespoon chiles into the skillet. Cook, stirring to break up lumps, until pork is lightly browned and cooked through, about 5 minutes.
  • Stir in garlic and ginger; cook for 1 minute. Stir in chicken stock, wine, bean paste, soy sauce, and ground peppercorns. Add tofu and simmer, stirring occasionally, until slightly reduced, 10 to 15 minutes.
  • Stir cornstarch and water together in a small bowl. Stir slowly into the tofu and simmer until thickened, about 2 minutes.
  • Transfer tots to a serving platter and top with tofu mixture. Garnish with green onion and remaining red chile peppers.

    • Nutrition

    545 cal.

    • Total Fat: 34g
    • Saturated Fat: 7g
    • Cholesterol: 38mg
    • Sodium: 1965mg
    • Total Carbohydrate: 45g
    • Dietary Fiber: 6g
    • Total Sugars: 4g
    • Protein: 25g
    • Vitamin C: 8mg
    • Calcium: 417mg
    • Iron: 3mg
    • Potassium: 746mg

    Categories

    Appetizer recipes
    Vegetarian recipes
    Chinese recipes
    Tofu recipes
    Spicy recipes