Mapo Tofu Bites

Follow our step-by-step guide on how to make Mapo Tofu Bites.

1. Step 1

   Preheat your oven to 450°F (260°C). Spread the frozen potato nuggets on a baking sheet, drizzle with 1 tablespoon of vegetable oil, and sprinkle with salt.

2. Step 2

   Bake the potato nuggets in the preheated oven for 15 minutes. Flip them over and continue baking until they are crispy and hot, about 5 to 10 more minutes.

3. Step 3

   While the tots are baking, grind half of the Sichuan peppercorns into a fine powder. In a large skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the whole peppercorns and cook, stirring occasionally, for about 5 minutes until the oil is infused. Remove and discard the whole peppercorns.

4. Step 4

   Increase the heat to medium-high and add the ground pork, chopped onion, and 1 tablespoon of the chopped red chile peppers to the skillet. Cook, stirring to break up any lumps, until the pork is lightly browned and cooked through, about 5 minutes.

5. Step 5

   Add the grated garlic and ginger to the skillet and cook for an additional minute. Then, stir in the chicken stock, Chinese cooking wine, fermented bean paste, soy sauce, and the ground Sichuan peppercorns. Gently fold in the cubed tofu and let the mixture simmer, stirring occasionally, until it slightly reduces, about 10 to 15 minutes.

6. Step 6

   In a small bowl, mix the cornstarch and water together. Slowly stir this mixture into the tofu and simmer until the sauce thickens, about 2 minutes.

7. Step 7

   Once the potato tots are ready, transfer them to a serving platter and top with the Mapo Tofu mixture. Garnish with the remaining chopped red chile peppers and chopped green onion to taste.