Chinese Mapo Tofu
Sichuan's iconic tofu dish: silken tofu in a fiery, numbing red sauce with ground pork (or vegetarian). Tingles, burns, and satisfies.
Ingredients
- 1 block (14 oz) silken tofu, cubed
- 1/4 lb ground pork (optional)
- 2 tbsp doubanjiang (Sichuan chili bean paste)
- 1 tbsp fermented black beans
- 1 tsp Sichuan peppercorns, ground
- 3 cloves garlic
- 1 tbsp ginger
- 1 cup chicken broth
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp cornstarch + 2 tbsp water
- 2 scallions
- 2 tbsp oil
Instructions
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1
Gently blanch tofu in salted water for 1 minute. Drain.
-
2
Heat oil. Cook pork until browned. Add doubanjiang, black beans, garlic, ginger. Stir 1 minute.
-
3
Add broth, soy sauce, and sugar. Bring to simmer. Add tofu gently.
-
4
Simmer 3 minutes. Add cornstarch slurry to thicken.
-
5
Top with scallions and ground Sichuan peppercorns. Serve over rice.
