Mapo Tofu (Weeknight Style)

Ingredients

• 14 oz soft tofu
• 8 oz ground pork
• 1 tbsp neutral oil
• 3 cloves garlic
• 1 tbsp ginger
• 2 stalks green onion
• 2 tbsp doubanjiang (spicy bean paste)
• 1 tbsp soy sauce
• 3/4 cup chicken stock (or water)
• 1 tbsp Shaoxing wine (or dry sherry)
• 1/2 tsp white sugar
• 1 tbsp cornstarch
• 1 tbsp water (for slurry)
• 1 tsp toasted sesame oil
• 1/4 tsp ground Sichuan pepper (optional)(optional)

Instructions

1. 1

   Prep (15 minutes): Mince the garlic and ginger. Finely chop the green onion (separate white and green parts). Cut tofu into 1-inch cubes and pat dry gently.

2. 2

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

3. 3

   Build the sauce (about 5 minutes): Stir in doubanjiang and cook 1 minute to bloom. Add soy sauce, Shaoxing wine, chicken stock, and sugar. Simmer 2–3 minutes.

4. 4

   Thicken and finish (about 10 minutes): Stir cornstarch with water to make a slurry. Gently add tofu to the simmering sauce and simmer 5 minutes, carefully spooning sauce over tofu. Stir in slurry and simmer 1–2 minutes until lightly thickened. Turn off heat and stir in sesame oil and green onion greens (and Sichuan pepper if using).