Mapo Tofu Chino de Sichuan

Ingredientes

• 3 Tbsp dou ban jiang ((red fermented broad bean paste)*)
• 1 Tbsp sugar
• 1 Tbsp douchi ((salted black bean))
• 1 Tbsp cornstarch
• 1 1/2 C water or chicken broth, (divided)
• 1 Tbsp vegetable oil
• 150 g (1/3 lb) lean ground pork
• 1 large white onion, (diced)
• 1 package medium firm tofu, (cut into cubes)
• 1 tsp chili oil ((optional, if you like more spice, add more, if not, omit))
• 1/4 tsp ground Sichuan peppercorn ((optional))
• chopped green onions ((for garnish))

Preparación

1. 1

   --- For the sauce: ---

2. 2

   In a small bowl, mix together the dou ban jiang (red broad bean paste), sugar, and douchi (salted black bean). Set aside.

3. 3

   In another small bowl, mix together 1 Tbsp cornstarch and 1/2 C water or chicken broth. Mix until the cornstarch is dissolved.

4. 4

   --- For the dish: ---

5. 5

   Heat a large wok over high heat. Add in 1 Tbsp oil. Add in the ground pork and using a spatula, break it up into small pieces. Fry for about 2 minutes. Add in the diced onion and fry with the pork until fragrant, about another 3-4 minutes.

6. 6

   Next, add the cubed tofu to the pork mixture and stir gently to mix.

7. 7

   Add the remaining 1 C of water/chicken broth, along with the dou ban jiang sauce mixture and stir to coat the pork and tofu.

8. 8

   Bring the mixture up to a boil, and then add in the cornstarch slurry. The sauce will thicken and coat all of the pork, tofu and onion.

9. 9

   Add in chili oil and ground Sichuan peppercorn, if you wish.

10. 10

    When the mapo tofu comes to a simmer, remove it from heat and garnish with chopped green onions.

11. 11

    Serve hot over steamed rice.