Mapo Tofu

Ingredients

• 1 (14 oz) block soft or silken tofu, cubed
• 4 oz ground pork
• 2 tbsp doubanjiang (fermented broad bean paste)
• 1 tbsp fermented black beans, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 scallions, sliced, whites and greens separated
• 1 cup chicken or pork stock
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1 tbsp cornstarch mixed with 2 tbsp water
• 1 tsp Sichuan peppercorns, toasted and ground
• 2 tbsp vegetable oil

Instructions

1. 1Blanch tofu cubes in lightly salted simmering water for 2 minutes, then drain gently and set aside.
2. 2Heat oil in a wok over medium-high heat and stir-fry the ground pork until browned and crumbly.
3. 3Add doubanjiang, black beans, garlic, ginger, and scallion whites, and stir-fry until fragrant and the oil turns red.
4. 4Pour in the stock, soy sauce, and sugar, and bring to a simmer.
5. 5Gently slide in the tofu cubes and simmer for 3-4 minutes, spooning sauce over the top.
6. 6Stir in the cornstarch slurry and cook until the sauce thickens and glossy.
7. 7Sprinkle with ground Sichuan peppercorns and scallion greens, then serve immediately over steamed rice.

Comments

Loading comments…