Mapo Tofu

Ingredients

• • 14 oz soft or silken tofu, cubed
• • 6 oz ground pork
• • 2 tablespoons doubanjiang (spicy bean paste)
• • 1 tablespoon fermented black beans, chopped
• • 1 tablespoon Sichuan peppercorns, ground
• • 3 cloves garlic, minced
• • 1 tablespoon ginger, minced
• • 2 green onions, sliced
• • 1 tablespoon soy sauce
• • 1 teaspoon sugar
• • 1 cup chicken broth
• • 1 tablespoon cornstarch mixed with 2 tablespoons water
• • 2 tablespoons vegetable oil
• • 1 teaspoon sesame oil

Instructions

1. Step 1: Gently simmer tofu cubes in salted water for 2 minutes to firm them up. Drain carefully.
2. Step 2: Heat vegetable oil in a wok over high heat. Add ground pork and cook until browned and crispy, about 4 minutes.
3. Step 3: Push pork to one side. Add doubanjiang and black beans, stir-fry for 1 minute until oil turns red and fragrant.
4. Step 4: Add garlic, ginger, and half the green onions. Stir-fry for 30 seconds.
5. Step 5: Pour in chicken broth, soy sauce, and sugar. Bring to a boil.
6. Step 6: Gently slide in the tofu cubes. Simmer for 5 minutes, gently stirring occasionally.
7. Step 7: Stir in cornstarch slurry to thicken. Sprinkle with ground Sichuan peppercorns and sesame oil.
8. Step 8: Garnish with remaining green onions. Serve immediately over steamed rice.