Mapo Tofu

Cuisines

Best for

Often paired with

Recipe

Ingredients

	400 grams	Tofu , firm
	200 grams	Pork , ground
	2 tablespoons	Vegetable oil
	2 tablespoons	Doubanjiang , fermented broad bean paste
	1 tablespoon	Douchi , fermented black beans, rinsed and chopped
	1 tablespoon	Sichuan Peppercorn , toasted and ground
	2 cloves	Garlic , minced
	1 teaspoon	Ginger , minced
	1 cup	Chicken broth
	1 tablespoon	Soy sauce
	1 teaspoon	Sugar
	1 tablespoon	Cornstarch , mixed with 2 tablespoons water
	2 stalks	Scallion , chopped
	—	Salt , to taste
	—	White Pepper , powder

Instructions

1. 1 Cut the tofu into 1-inch cubes and set aside.
2. 2 Heat the vegetable oil in a wok over medium heat.
3. 3 Add the ground pork and stir-fry until it turns brown.
4. 4 Stir in the doubanjiang and douchi, and cook for about 1 minute until fragrant.
5. 5 Add the garlic and ginger, and stir-fry for another 30 seconds.
6. 6 Pour in the chicken broth, soy sauce, and sugar, and bring to a simmer.
7. 7 Gently add the tofu cubes to the wok and simmer for 5 minutes to absorb the flavors.
8. 8 Stir in the cornstarch slurry to thicken the sauce, cooking for another 2 minutes.
9. 9 Add the scallions and ground Sichuan peppercorns, stirring to combine.
10. 10 Season with salt and white pepper to taste before serving.