Spicy Mapo Tofu & Pork with Tempura Zucchini & Ponzu Sauce
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Spicy Mapo Tofu & Pork

with Tempura Zucchini & Ponzu Sauce

40 MIN
+$3.00/serving 2 Servings
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From the Test Kitchen

ORIGIN Mapo Tofu is a traditional Sichuan dish that consists of tofu set in a thin, spicy sauce along with minced meat (usually pork or beef).

TECHNIQUE TO HIGHLIGHT Pressing the tofu to drain the excess liquid is vital! It helps develop a crisp, golden brown exterior and absorb more delicious flavor.
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  • Nutrition
    PER SERVING
  • Calories
    1130 Cals (est.)
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fresh
ingredients
Spicy Mapo Tofu & Pork with Tempura Zucchini & Ponzu Sauce
Title
  • 14 oz Extra Firm Tofu
  • 10 oz Ground Pork
  • ½ cup Jasmine Rice
  • 10 oz Baby Bok Choy
  • 6 oz Green Beans
  • 1 Zucchini
  • 3 Tbsps Cumin & Sichuan Peppercorn Sauce
  • 2 Tbsps Mirin (Salted Cooking Wine)
  • ⅓ cup Chicken Bone Broth
  • ¼ cup Tempura Mix
  • ⅓ cup Asian-Style Sautéed Aromatics
  • 2 Tbsps Vegetarian Ponzu Sauce
  • 3 Tbsps Savory Black Bean-Chile Sauce
  • 2 Tbsps Rice Vinegar
time-saving
tips & techniques
How To: Safely Cut Round Vegetables
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Press & dice the tofu:
1 Press & dice the tofu:

Drain the tofu, then place on a paper towel-lined plate. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top of the paper towels. Set aside to drain at least 10 minutes. Transfer the drained tofu to a cutting board, then medium dice.

Prepare the ingredients:
2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Thinly slice the zucchini into rounds. Cut off and discard the root ends of the bok choy; thinly slice. Cut off and discard the stem ends of the green beans; cut into 2-inch pieces. 

Cook the rice:
3 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Cook the pork & vegetables:
4 Cook the pork & vegetables:

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the pork. Cook, without stirring, 4 to 5 minutes, or until browned. Season with salt and pepper. Continue to cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until browned. Add the black bean-chile sauce (carefully, as the liquid may splatter) and cumin-Sichuan sauce. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the sliced bok choy, green bean pieces, and sautéed aromatics. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened and the pork is cooked through.

Make the mapo tofu:
5 Make the mapo tofu:

Add the diced tofu, broth, and mirin to the pan. Cook, stirring occasionally, 2 to 3 minutes, or until combined and the liquid is slightly thickened. Turn off the heat and stir in the vinegar. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan. 

Make the tempura zucchini & serve your dish:
6 Make the tempura zucchini & serve your dish:

In a large bowl, combine the tempura mix and ¼ cup of cold water; season with salt and pepper. Whisk until smooth. Add the sliced zucchini and stir to thoroughly coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a drop of batter sizzles immediately when added, working in batches if necessary, add the coated zucchini in an even layer (letting any excess batter drip off before adding). Cook 3 to 5 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate; immediately season with salt. Serve the mapo tofu with the tempura zucchini, ponzu sauce, and cooked rice on the side. Enjoy!

Tips from Home Chefs

Spicy Mapo Tofu & Pork

Press & dice the tofu:
1 Press & dice the tofu:

Drain the tofu, then place on a paper towel-lined plate. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top of the paper towels. Set aside to drain at least 10 minutes. Transfer the drained tofu to a cutting board, then medium dice.

2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Thinly slice the zucchini into rounds. Cut off and discard the root ends of the bok choy; thinly slice. Cut off and discard the stem ends of the green beans; cut into 2-inch pieces. 

Prepare the ingredients:
Cook the rice:
3 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

4 Cook the pork & vegetables:

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the pork. Cook, without stirring, 4 to 5 minutes, or until browned. Season with salt and pepper. Continue to cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until browned. Add the black bean-chile sauce (carefully, as the liquid may splatter) and cumin-Sichuan sauce. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the sliced bok choy, green bean pieces, and sautéed aromatics. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened and the pork is cooked through.

Cook the pork & vegetables:
Make the mapo tofu:
5 Make the mapo tofu:

Add the diced tofu, broth, and mirin to the pan. Cook, stirring occasionally, 2 to 3 minutes, or until combined and the liquid is slightly thickened. Turn off the heat and stir in the vinegar. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan. 

6 Make the tempura zucchini & serve your dish:

In a large bowl, combine the tempura mix and ¼ cup of cold water; season with salt and pepper. Whisk until smooth. Add the sliced zucchini and stir to thoroughly coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a drop of batter sizzles immediately when added, working in batches if necessary, add the coated zucchini in an even layer (letting any excess batter drip off before adding). Cook 3 to 5 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate; immediately season with salt. Serve the mapo tofu with the tempura zucchini, ponzu sauce, and cooked rice on the side. Enjoy!

Make the tempura zucchini & serve your dish:
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