Mapo Tofu

This Mapo Tofu is a bowl of sheer delight! It’s a warm, hearty mix of succulent ground pork and silky tofu, all enveloped in a sauce that’s rich with spices, aromatics, and a hint of sweetness. Every bite is a flavor explosion, making it a perfect comfort dish. It’s simple to whip up and incredibly satisfying, especially when served over a bed of steaming rice.

📝 Ingredients

• 1/2 pound ground pork
• 1 tablespoon soy sauce (low sodium)
• 2 tablespoons vegetable oil
• 2 tablespoons Szechuan peppercorns (crushed)
• 2 cloves garlic (minced)
• 2 teaspoons fresh ginger (minced)
• 2 tablespoons chili bean paste (doubanjiang)
• 1 tablespoon fermented black beans (rinsed and drained)
• 1 tablespoon granulated sugar
• 1/2 cup chicken broth (low sodium)
• 14 ounces firm tofu (cut into small cubes)
• 1 tablespoon cornstarch (mixed with 2 tablespoons water)
• 2 green onions (finely chopped)

👨‍🍳 Instructions

1. 1Prep the pork.: In a bowl, mix the ground pork with 1 tablespoon soy sauce and set aside.
2. 2Cook the pork.: Heat the vegetable oil in a wok or large frying pan over high heat. Add the ground pork and cook for a couple minutes until almost no longer pink.
3. 3Add Szechuan peppercorns.: Push the pork to the side and add the crushed Szechuan peppercorns and stir-fry for 10-20 seconds until fragrant. Toss to combine with the pork.
4. 4Add garlic and ginger.: Add the garlic, ginger and stir-fry for 2 to 3 minutes until the pork is browned and cooked through.
5. 5Make the sauce.: Add the chili bean paste, fermented black beans, and sugar and stir-fry for another minute. Pour in the chicken broth and bring to a boil. Reduce heat to medium-low and let simmer for 5-7 minutes.
6. 6Add tofu and thicken.: Add the cubed tofu and gently stir to combine with the sauce. Let simmer for another 5-7 minutes. Stir in the cornstarch mixture and cook for another minute until the sauce thickens.
7. 7Garnish and serve.: Garnish with chopped green onions and serve hot with steamed rice.