Mapo Tofu

Ingredients

• 14 oz block Silken tofu
• 6 oz Ground pork
• 2 tbsp Doubanjiang (fermented chili bean paste)
• 4 cloves minced Garlic
• 1 tbsp grated Ginger
• 1 tbsp Soy sauce
• 1 tsp ground Sichuan peppercorns(optional)
• 1 tbsp Cornstarch
• 1/2 cup Chicken broth
• 1 tbsp Vegetable oil
• 2 sliced Green onions

Instructions

1. 1

   Cut the silken tofu into 1-inch cubes and set aside. Mince the garlic, grate the ginger, and slice the green onions (5 minutes).

2. 2

   Heat vegetable oil in a skillet over medium heat. Add ground pork and cook, breaking it up, until browned, about 4 minutes.

3. 3

   Add garlic, ginger, doubanjiang, and Sichuan peppercorns; stir-fry for 1 minute until fragrant.

4. 4

   Pour in chicken broth and soy sauce, then gently add the tofu cubes. Simmer for 5 minutes.

5. 5

   Stir in cornstarch slurry (cornstarch mixed with 2 tbsp water) and simmer 2 more minutes until the sauce thickens.

6. 6

   Top with sliced green onions and serve hot over steamed rice.