Print

Lavender Meringue Honey Cupcake Recipe

Lavender Meringue Honey Cupcake Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 33 reviews

Mapo Tofu is a fiery and comforting Sichuan specialty featuring silky tofu cubes, richly seasoned with ground pork (or beef), fermented chili-bean paste, and tingling Sichuan peppercorns. The result is a dynamic balance of numbing spice, umami depth, and crave-worthy texture, topped with fresh scallions for a vibrant finish—a perfect weeknight main that delivers authentic flavor in under 30 minutes.

Ingredients

Units Scale

Tofu and Protein

  • 14 oz soft tofu, cut into cubes
  • 1/2 lb ground pork or beef

Sauces and Seasonings

  • 2 tbsp Sichuan chili bean paste (doubanjiang)
  • 1 tbsp fermented black beans (optional), rinsed and chopped
  • 1 tbsp soy sauce
  • 1/2 tsp sugar
  • 1 tsp Sichuan peppercorns, toasted and ground
  • 2 tbsp vegetable oil
  • Chili oil, to taste (for finishing)

Aromatics

  • 3 cloves garlic, minced
  • 1-inch piece ginger, minced
  • 2 scallions, chopped (white and green parts separated)

Liquids and Slurry

  • 1 cup chicken broth or water
  • 1 tbsp cornstarch mixed with 2 tbsp water

Instructions

  1. Toast the Peppercorns: Heat the vegetable oil in a wok or large skillet over medium heat. Add the Sichuan peppercorns and toast briefly until fragrant. Use a slotted spoon to remove the peppercorns, leaving the oil infused with their flavor.
  2. Sauté Aromatics: Add minced garlic, ginger, and the white parts of the chopped scallions to the hot oil. Sauté for about 1 minute until very fragrant.
  3. Brown the Meat: Stir in the ground pork or beef. Cook, breaking it up, until fully browned and no longer pink.
  4. Add Chili Bean Paste and Black Beans: Mix in the Sichuan chili bean paste and fermented black beans. Stir-fry for 1–2 minutes, allowing the oil to turn a deep red and the paste to become very aromatic.
  5. Create the Sauce: Pour in the soy sauce, sugar, and chicken broth (or water). Stir well, scraping up any browned bits from the pan, and bring to a gentle simmer.
  6. Simmer the Tofu: Gently add the tofu cubes, taking care not to break them. Simmer for 5–7 minutes, so the tofu absorbs the flavorful sauce.
  7. Thicken the Sauce: Stir the cornstarch slurry to recombine, then pour it into the simmering tofu. Cook, gently stirring, until the sauce thickens and coats each tofu cube.
  8. Finish and Serve: Drizzle chili oil to taste and sprinkle with the green parts of the scallions. Serve hot, ideally over steamed rice.

Notes

  • For a vegetarian version, omit the meat and add more mushrooms or plant-based protein.
  • Adjust chili oil and peppercorns to your preferred spice level.
  • If you can’t find doubanjiang, substitute with miso and chili paste, though the authentic flavor may vary.
  • Soft or silken tofu gives a delicate texture, but medium tofu is easier to handle if you prefer firmer pieces.
  • Serve immediately for the best texture and flavor.

Nutrition

Find it online: https://yumfoodusa.com/lavender-meringue-honey-cupcake-recipe/