Name: Sichuan Mapo Tofu
Prep time: 10 min
Cook time: 15 min
Yield: 4
Ingredients: 1 lb soft tofu; 0.5 lb ground pork; 2 tbsp doubanjiang; 1 tbsp fermented black beans; 1 tbsp Sichuan peppercorns; 3 cloves garlic; 1 inch ginger; 1 cup chicken broth; 2 tbsp soy sauce; 1 tbsp cornstarch; 2 green onions; 3 tbsp vegetable oil; 1 tsp sugar

Gently blanch tofu cubes in salted boiling water for 2 minutes. This removes excess water and helps them hold together. Drain carefully.

Heat vegetable oil in a wok over high heat. Add ground pork and cook, breaking it up, until browned and crispy, about 3-4 minutes.

Push pork to the side and add doubanjiang to the oil. Stir-fry for 30 seconds until the oil turns red and fragrant.

Add garlic, ginger, and fermented black beans. Stir-fry for another 30 seconds.

Pour in chicken broth and soy sauce. Add sugar and bring to a simmer. Gently slide in the tofu cubes.

Simmer for 5 minutes, gently stirring occasionally. Add the cornstarch slurry and stir gently until the sauce thickens.

Transfer to a serving bowl. Sprinkle generously with ground Sichuan peppercorns and chopped green onions. Serve immediately with steamed rice.

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Sichuan Mapo Tofu

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Susie Chen

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