Mapo Tofu

Ingredients

• 1 block (16oz) Silken Tofu
• 100 grams Ground Pork
• 2 tablespoons Doubanjiang (Spicy Bean Paste)
• 1 teaspoon Sichuan Peppercorns
• 1 tablespoon Ginger
• 3 cloves Garlic
• 1 cup Chicken Broth
• 2 tablespoons Cornstarch Slurry
• 1 tablespoon Chili Oil(optional)
• 2 stalks Green Onions

Instructions

1. 1

   Cut tofu into 1-inch cubes and blanch in lightly salted boiling water for 1 minute to firm up. Drain carefully.

2. 2

   Toast Sichuan peppercorns in a dry wok until fragrant, then grind into a fine powder.

3. 3

   Heat oil in the wok and brown the ground pork until crispy.

4. 4

   Add doubanjiang, minced ginger, and garlic. Stir-fry until the oil turns red and fragrant.

5. 5

   Pour in the chicken broth and bring to a simmer.

6. 6

   Gently slide the tofu cubes into the sauce. Simmer for 3-5 minutes.

7. 7

   Slowly pour in the cornstarch slurry while gently stirring to thicken the sauce.

8. 8

   Top with ground Sichuan peppercorns, chili oil, and chopped green onions before serving with steamed rice.