Mapo Tofu 1771045978905 L20a

Ingredients

• 1 lb Silken Tofu
• 0.25 lb Ground Pork
• 2 tbsp Doubanjiang (Spicy Bean Paste)
• 1 tsp Sichuan Peppercorns
• 1 cup Chicken Broth
• 3 cloves Garlic, minced
• 1 tbsp Ginger, minced
• 2 tbsp Cornstarch Slurry (1:1 ratio water)
• 1 tbsp Chili Oil(optional)
• 2 stalks Scallions, chopped
• 1 tsp Soy Sauce

Instructions

1. 1

   Cut the tofu into 1-inch cubes and blanch them in lightly salted simmering water for 2 minutes to strengthen the texture.

2. 2

   Toast the Sichuan peppercorns in a dry wok until fragrant, then grind them into a fine powder and set aside.

3. 3

   Heat oil in the wok and stir-fry the ground pork until browned and crispy.

4. 4

   Add the Doubanjiang, garlic, and ginger to the pork, stir-frying until the oil turns a bright red color.

5. 5

   Pour in the chicken broth and soy sauce, bringing the mixture to a gentle simmer.

6. 6

   Carefully slide the tofu cubes into the sauce, simmering for 3-5 minutes to allow the flavors to penetrate.

7. 7

   Slowly pour in the cornstarch slurry while gently stirring to thicken the sauce without breaking the tofu.

8. 8

   Transfer to a bowl, drizzle with chili oil, and garnish with the ground peppercorns and chopped scallions.