Mapo Tofu

Cuisines

Best for

Often paired with

Recipe

Ingredients

400 grams	firm tofu
200 grams	ground pork
2 tablespoons	vegetable oil
2 tablespoons	doubanjiang (fermented broad bean paste)
1 tablespoon	douchi (fermented black beans), rinsed and chopped
1 tablespoon	Sichuan peppercorns, 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	scallions, chopped
—	salt to taste
—	white pepper, to taste

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.