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Chicken and broccoli mapo tofu soup
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Chicken Broccoli Mapo Tofu Soup

A twist on the classic Chinese Mapo Tofu that is loaded with veggies and served as soup.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course, Soup
Cuisine: American, Chinese
Keyword: Bowl, Soup, Spicy
Servings: 6 servings
Calories: 422kcal

Equipment

Ingredients

  • 2 tablespoons Sichuan peppercorns
  • 1/4 cup vegetable oil
  • 1 pound ground chicken
  • 8 ounces mushrooms roughly chopped
  • 5 long hot red chiles sliced into rounds
  • 2 tablespoons grated garlic
  • 2 tablespoons grated ginger
  • 2 heads broccoli diced well
  • 2 tablespoons fermented bean paste
  • 3 tablespoons xiaoxing wine
  • 2 tablespoons soy sauce
  • 1 quart chicken stock
  • 18 ounces silken tofu cubed
  • 1/2 cup chopped scallions
  • chili oil

Instructions

  • Split your Sichuan peppercorns into two equal piles. In a large heavy bottom pot, wok, or dutch oven, toast the first group dry over a medium-high heat just until fragrant, about 2 minutes. Remove from pot before they burn. Add in the vegetable oil and the other pile of peppercorns and cook 2 minutes or so to flavor the oil. Remove the peppercorns from the oil using a fork or slotted metal spoon and discard.
  • Meanwhile, grind the dry toasted peppercorns to a powder in a mortar and pestle or spice grinder.
  • Add the chicken to the oil and cook to brown, about 7 minutes. Add in the mushrooms and chile peppers and cook 5 minutes. Add in the ginger and garlic and cook 3 minutes.
  • Add in the broccoli, bean paste, xiaoxing wine, and soy sauce and cook 3 minutes, stirring the whole time. Add in the chicken stock. Bring to a simmer and allow to simmer about 10 minutes until the broccoli is tender. Taste for seasoning and add salt or soy sauce as needed.
  • Add in the tofu and gently stir so as not to break it up. Simmer 3 minutes.
  • Stir in some chile oil to taste, along with about half of the scallions and Sichuan pepper powder. Remove from heat.
  • Serve with additional scallions, Sichuan pepper powder, and chile oil for garnish.

Nutrition

Calories: 422kcal | Carbohydrates: 34g | Protein: 31g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 686mg | Potassium: 1704mg | Fiber: 8g | Sugar: 13g | Vitamin A: 1726IU | Vitamin C: 239mg | Calcium: 170mg | Iron: 4mg