Mapo-Style Tofu with Minced Pork

Ingredients

• 14 oz firm tofu
• 8 oz ground pork
• 1 tbsp neutral oil
• 2 cloves garlic
• 1 tsp ginger
• 1.5 tbsp doubanjiang (spicy broad bean paste)
• 1 tbsp soy sauce
• 3/4 cup chicken stock or water
• 1 tbsp cornstarch
• 2 tbsp water (for cornstarch slurry)
• 1/4 tsp white pepper
• 2 scallions
• 1 tsp sesame oil(optional)

Instructions

1. 1

   Prep (10 minutes): Cut tofu into 1-inch cubes. Mince garlic and ginger. Slice scallions; keep whites and greens separate.

2. 2

   Cook (15 minutes): Heat oil in a skillet or wok over medium-high heat. Add pork and cook, breaking it up, until browned and cooked through, about 6–7 minutes.

3. 3

   Add garlic and ginger; stir for 30 seconds. Stir in doubanjiang and soy sauce, cooking for 1 minute to toast the paste.

4. 4

   Pour in stock/water and bring to a simmer. Add tofu cubes and gently simmer for 6–7 minutes, keeping tofu intact.

5. 5

   Mix cornstarch with the 2 tbsp water to make a slurry. Stir slurry into the simmering sauce until thickened, about 30–60 seconds. Season with white pepper.

6. 6

   Finish: Turn off heat and stir in scallion greens and sesame oil (if using). Serve hot.