Recipe Index

Ingredients

• 1 lb firm or extra firm block tofu, cut into 1" - 1.5" cubes, depending on your preference
• 8 oz ground pork
• 2 tbsp neutral oil
• 2 tbsp doubanjiang (chili bean paste)
• 4 cloves garlic, minced
• 1 tbsp ginger, minced
• Sauce:
• 1/3 cup chili oil, adjust to your spice preference
• 1 tbsp toasted ground sichuan peppercorn
• 1 tbsp sugar
• 1/4 tsp msg
• 1 tsp dark soy sauce
• 1 tbsp shaoxing wine
• 2 cup chicken stock
• salt to taste
• Cornstarch Slurry:
• 1 tbsp cornstarch
• 1/4 cup water

Method

1. Cut the tofu into cubes of about 1 to 1-1/2 inches. Blanch the cubes in boiling water for 2 to 3 minutes, stopping just before the water returns to a full boil, then drain them and set them aside.
2. Heat the neutral oil in a wok over high heat and fry the ground pork for 3 to 4 minutes, until its moisture has cooked off, the fat has rendered and the edges turn slightly crisp.
3. Stir the doubanjiang, garlic and ginger into the pork and cook briefly until the paste darkens and smells fragrant.
4. Pour in the chili oil and chicken stock, then add the toasted ground Sichuan peppercorn, sugar, msg, dark soy sauce and shaoxing wine, stirring everything together.
5. Slide the blanched tofu back in and simmer over medium heat for 5 minutes so the cubes take on the sauce without breaking up.
6. Whisk the cornstarch with the water, drizzle the slurry in and stir gently until the sauce thickens to the consistency you want, then season with salt to taste and spoon the mapo tofu into a serving bowl.

Prep: 10 min · Cook: 10 min · Total: 20 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data