Recipe for making Mapo Tofu:
Ingredients:
14 oz. soft tofu cut into 1-inch cubes
1/2 lb. ground pork
2 tablespoons Sichuan chili bean paste (doubanjiang)
2 tablespoons vegetable oil
1 tablespoon Sichuan peppercorns
3 cloves garlic, minced
1 inch ginger, peeled and minced
2 green onions, sliced
1 tablespoon soy sauce
1 tablespoon Shaoxing wine (or dry sherry)
1 cup chicken stock
1 tablespoon cornstarch
1 tablespoon water
Instructions:
Heat a wok over high heat and add the vegetable oil. When the oil is hot, add the Sichuan peppercorns and stir-fry until fragrant, about 10 seconds.
Add the ground pork and stir-fry until browned and cooked through, breaking up any lumps with a spatula.
Add the garlic, ginger, and green onions and stir-fry for 30 seconds.
Add the Sichuan chili bean paste and stir-fry for another 30 seconds.
Pour in the chicken stock and bring to a boil. Reduce the heat to low and simmer for 5 minutes.
Add the cubed tofu and gently stir to combine. Simmer for another 5 minutes.
In a small bowl, mix the cornstarch and water to make a slurry. Pour the slurry into the wok and stir gently to thicken the sauce.
Drizzle with soy sauce and Shaoxing wine and gently stir to combine.
Garnish with sliced green onions and serve hot with rice.
Enjoy your homemade Mapo Tofu!
