For 4 Servings:
1 block of firm tofu (14 oz), cut into 1/2 inch cubes
1/2 pound of ground pork
2 tablespoons of vegetable oil
1 tablespoon of Sichuan peppercorns, crushed
2 tablespoons of chili bean paste (doubanjiang)
2 tablespoons of soy sauce
1 tablespoon of fermented black beans, rinsed and mashed (optional)
3 cloves of garlic, minced
1 tablespoon of grated ginger
1 cup of chicken or vegetable broth
2 teaspoons of cornstarch, mixed with 2 tablespoons of water
1 tablespoon of sesame oil
Chopped scallions for garnish (optional)
Note: Mapo Tofu is a spicy and flavorful dish from Sichuan Province in China. If you cannot find Sichuan peppercorns or chili bean paste, you can substitute them with regular peppercorns and chili garlic sauce. Additionally, you can adjust the spiciness of the dish based on your preference. Mapo Tofu is traditionally served with steamed rice, and it can be customized to suit different dietary restrictions, such as vegetarian or gluten-free.
1. In a wok or large, deep skillet, heat the vegetable oil over high heat on the gas stove until shimmering.
2. Add the Sichuan peppercorns to the wok or skillet and stir-fry for about 15-20 seconds or until fragrant.
3. Add the ground pork, garlic, and ginger to the wok or skillet, and stir-fry for 2-3 minutes or until the pork is no longer pink.
4. Add the chili bean paste, soy sauce, and rice wine or dry sherry to the wok or skillet, and stir-fry for 1-2 minutes or until fragrant.
5. Add the tofu cubes to the wok or skillet, along with the chicken or vegetable broth. Stir gently to combine the ingredients.
6. Allow the mixture to come to a simmer and cook for 5-6 minutes, or until the tofu is heated through.
7. Add the cornstarch slurry to the wok or skillet and stir gently to thicken the sauce. Simmer for another minute or until the sauce has thickened to your liking.
8. Serve the Mapo Tofu hot, garnished with sliced green onions, alongside cooked white rice.
For 4 Servings:
1 block of firm tofu (14 oz), cut into 1/2 inch cubes
1/2 pound of ground pork
2 tablespoons of vegetable oil
1 tablespoon of Sichuan peppercorns, crushed
2 tablespoons of chili bean paste (doubanjiang)
2 tablespoons of soy sauce
1 tablespoon of fermented black beans, rinsed and mashed (optional)
3 cloves of garlic, minced
1 tablespoon of grated ginger
1 cup of chicken or vegetable broth
2 teaspoons of cornstarch, mixed with 2 tablespoons of water
1 tablespoon of sesame oil
Chopped scallions for garnish (optional)
Note: Mapo Tofu is a spicy and flavorful dish from Sichuan Province in China. If you cannot find Sichuan peppercorns or chili bean paste, you can substitute them with regular peppercorns and chili garlic sauce. Additionally, you can adjust the spiciness of the dish based on your preference. Mapo Tofu is traditionally served with steamed rice, and it can be customized to suit different dietary restrictions, such as vegetarian or gluten-free.
1. In a wok or large, deep skillet, heat the vegetable oil over high heat on the gas stove until shimmering.
2. Add the Sichuan peppercorns to the wok or skillet and stir-fry for about 15-20 seconds or until fragrant.
3. Add the ground pork, garlic, and ginger to the wok or skillet, and stir-fry for 2-3 minutes or until the pork is no longer pink.
4. Add the chili bean paste, soy sauce, and rice wine or dry sherry to the wok or skillet, and stir-fry for 1-2 minutes or until fragrant.
5. Add the tofu cubes to the wok or skillet, along with the chicken or vegetable broth. Stir gently to combine the ingredients.
6. Allow the mixture to come to a simmer and cook for 5-6 minutes, or until the tofu is heated through.
7. Add the cornstarch slurry to the wok or skillet and stir gently to thicken the sauce. Simmer for another minute or until the sauce has thickened to your liking.
8. Serve the Mapo Tofu hot, garnished with sliced green onions, alongside cooked white rice.
