Mapo Tofu
Savory spicy ground pork and tofu in chili sauce with Sichuan pepper
Ingredients
- 1/2 cup canola oil divided
- 1 fresh Thai bird chilli thinly sliced - optional
- 6-8 dried Sichuan peppers roughly chopped
- 1/2-1 tsp ground Sichuan pepper to taste
- 3 tbsp finely minced ginger
- 3 tbsp finely minced garlic
- 16 oz ground pork
- 2-3 tsp doubanjiang spicy bean sauce to taste
- 2/3 cup chicken broth or water
- 1 lb silken tofu cut into cubes
- 1/4 cup water mixed with 1 tsp cornstarch
- 1 tsp sesame oil
- 1/4 tsp sugar
- sliced scallions for serving
- additional ground Sichuan pepper for serving
Instructions
- Heat your wok or a skillet over low heat. Add half of the oil and throw in the fresh and dried peppers. Stir occasionally and heat until fragrant, about 5 minutes, ensuring that the peppers don’t burn. Remove from heat and set aside.
- Heat the remaining half of the oil in your wok or skillet over medium heat. Add the ginger. After 1 minute, add the garlic. Fry for another minute, and then turn up the heat to medium high and add the ground pork. Break up the meat and fry it until it’s cooked through. Add your ground Sichuan peppercorns and stir for about 15-30 seconds, taking care to not let it burn.
- Add the spicy bean sauce to the mixture and stir it in well. Add the chicken broth to the wok and stir. Let this simmer for a minute or so.
- Add the cornstarch mixture to your sauce and stir. Let it bubble away until the sauce starts to thicken. (If it gets too thick, splash in a little more water or chicken stock.)
- Then add your chili oil from before—peppers and all! Stir the oil into the sauce, and add the tofu. Use your spatula to gently toss the tofu in the sauce. Let everything cook for 3-5 minutes. Add the sesame oil and sugar (if using) along with the scallions and stir until the scallions are just wilted.
- Serve over hot rice with extra ground Sichuan pepper for adding if desired.
Tried this recipe?Let us know how it was!