Mapo Tofu (Simplified)

Ingredients

• 14 oz Firm or medium-firm tofu
• 8 oz Ground pork (or ground chicken)
• 1 tbsp Ginger, minced
• 2 cloves Garlic, minced
• 2 tbsp Scallions, sliced
• 1.5 tbsp Doubanjiang (spicy bean paste)
• 1 tbsp Soy sauce
• 3/4 cup Chicken stock (or water)
• 1 tsp Cornstarch
• 1 tbsp Water (for cornstarch slurry)
• 1 tbsp Neutral oil
• 1/2 tsp Sugar(optional)
• 1/4 tsp Sichuan pepper (optional)(optional)
• 1 tsp Chili oil (optional)(optional)

Instructions

1. 1

   Prep (10 minutes): Cut tofu into 1-inch cubes. Mince ginger and garlic. Slice scallions. Mix cornstarch with 1 tbsp water to make a slurry.

2. 2

   Cook aromatics and meat (about 5 minutes): Heat oil in a pan over medium-high heat. Add ginger and garlic and stir 30 seconds. Add ground pork and cook until browned, breaking it up as it cooks.

3. 3

   Build the sauce (about 5 minutes): Stir in doubanjiang and cook 1 minute. Add soy sauce and chicken stock. Bring to a gentle simmer.

4. 4

   Simmer tofu (about 10 minutes): Add tofu cubes carefully. Simmer gently 6–8 minutes until tofu is heated through and the sauce is flavorful.

5. 5

   Thicken and finish (about 5 minutes): Stir in the cornstarch slurry and simmer 1–2 minutes until slightly thickened. Taste and adjust with a pinch of sugar if needed. Top with scallions and serve hot.