Spicy Mapo Tofu

Ingredients

• 1 lb Silken Tofu
• 1/4 lb Ground Pork
• 2 tbsp Doubanjiang (Spicy Bean Paste)
• 1 tsp Sichuan Peppercorns
• 3 cloves Garlic
• 1 inch Ginger
• 1 cup Chicken Broth
• 1 tbsp Cornstarch
• 2 stalks Green Onions
• 1 tbsp Chili Oil(optional)

Instructions

1. 1

   Cut the tofu into 1-inch cubes and blanch in boiling salted water for 1 minute. Drain carefully.

2. 2

   Toast Sichuan peppercorns in a dry wok until fragrant, then grind into a fine powder.

3. 3

   Heat oil in the wok and brown the ground pork until crispy.

4. 4

   Add the doubanjiang, minced garlic, and minced ginger. Stir-fry until the oil turns red.

5. 5

   Pour in the chicken broth and bring to a simmer.

6. 6

   Gently slide in the tofu cubes and simmer for 3-5 minutes.

7. 7

   Mix cornstarch with 2 tablespoons of water to create a slurry. Stir into the sauce until thickened.

8. 8

   Garnish with ground peppercorns, sliced green onions, and chili oil before serving.