Authentic Mapo Tofu
This comforting Chinese dish features soft tofu in a spicy, numbing Sichuan chili pork sauce.
Ingredients
- 14 ozsoft tofu (1 block)
- 1 tbspoil
- 0.25 lbground pork
- 1.5 tbspchopped doubanjiang (spicy fermented chili bean paste)
- 2 clovesminced garlic
- 2 tspgrated or finely chopped ginger
- 1 cupchicken stock (unsalted)
- 1 tbspsoy sauce
- 1 tbspcornstarch whisked into 2 tbsp water
- 0.5 tspground Sichuan pepper (or to taste)
- thinly sliced green onions
Instructions
Cut the tofu into small cubes
Blanch the tofu in a pot of simmering salted water for 2 minutes, then remove from heat and let it soak
In a wok, heat the oil over medium heat, add the pork, and cook until the fat renders and the pork is cooked through
Reduce the heat, add the doubanjiang, and stir until the red oils release
Stir in the garlic and ginger and cook for 1 minute
Add the chicken stock and soy sauce, and bring to a simmer
Drain the tofu and gently add it to the wok
Stir in the cornstarch slurry and simmer for about 1 minute until the sauce becomes thick and glossy
Turn off the heat, scoop into a serving dish, and finish with a sprinkle of ground Sichuan peppercorn and green onions
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