Mapo Tofu

Ingredients

• 14 oz soft tofu, cubed
• 8 oz ground pork
• 2 tbsp doubanjiang
• 1 tbsp fermented black beans, rinsed
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 cup chicken stock
• 1 tsp Sichuan peppercorns, toasted and ground
• 2 scallions, sliced
• 1 tbsp neutral oil
• 1 tsp cornstarch mixed with 2 tsp water

Instructions

1. Blanch tofu in lightly salted simmering water for 2 minutes, then drain.
2. Heat oil in a wok and brown the pork. Add garlic, ginger, doubanjiang, and black beans; fry for 1 minute.
3. Add stock and tofu. Simmer gently for 8 minutes without breaking the cubes.
4. Stir in the cornstarch slurry and cook until glossy. Finish with Sichuan pepper and scallions.

Cook’s Notes

Taste before adding extra salt, prepare all ingredients before heating the pan, and serve this dish fresh for the best texture and aroma.