Mapo Tofu
Silky cubes of tofu simmered in a fragrant, spicy pork and bean paste sauce that balances heat, umami, and a touch of numbing Sichuan pepper. This version is approachable for home cooks but keeps the bold flavors and silky texture that make mapo tofu addictive.
14 oz firm tofu, cut into 1/2-inch cubes
½ lb ground pork
2 tbsp doubanjiang, fermented chili bean paste
1 tbsp douchi, fermented black beans, roughly chopped
3 clove garlic, minced
1 tbsp ginger, grated
3 stalk scallions, white and green separated, thinly sliced
2 tbsp vegetable oil
1 tsp Sichuan peppercorns, lightly crushed
1 tbsp soy sauce
1 tbsp Shaoxing wine
1 cup chicken broth, or low-sodium broth
1 tsp sugar
1 tbsp cornstarch, mixed with 2 tbsp water
1 tsp sesame oil
1 tbsp chili oil, optional, for extra heat and gloss
¼ tsp salt
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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