Mapo Tofu with Ground Pork

Ingredients

• 14 oz firm or medium-firm tofu
• 8 oz ground pork
• 1 tbsp neutral oil
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 2 tbsp doubanjiang (spicy fermented bean paste)
• 1 tbsp soy sauce
• 1 tsp Chinese black vinegar (or rice vinegar)
• 3/4 cup chicken or vegetable broth
• 1 tbsp cornstarch
• 2 tbsp water (for cornstarch slurry)
• 1/2 tsp Sichuan peppercorns, ground (optional)(optional)
• 2 tbsp green onions, sliced
• 1 tsp toasted sesame oil (optional)(optional)

Instructions

1. 1

   Prep (10 minutes): Cut tofu into 1-inch cubes. Mince garlic and ginger; slice green onions. Mix cornstarch with water to make a slurry.

2. 2

   Cook (20 minutes): Heat oil in a pan over medium-high heat. Add ground pork and cook until browned and cooked through, breaking it up as needed, about 6–8 minutes.

3. 3

   Add garlic and ginger and cook 30–60 seconds. Stir in doubanjiang and cook 1 minute to bloom the flavors.

4. 4

   Add broth, soy sauce, and vinegar. Bring to a gentle simmer, then add tofu carefully. Simmer 8–10 minutes, keeping the heat at a steady low simmer.

5. 5

   Stir the cornstarch slurry and pour it in slowly while gently simmering until the sauce thickens, about 1–2 minutes. Turn off heat and stir in Sichuan peppercorns and/or sesame oil if using. Top with green onions and serve.