Mapo Tofu

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. 1

   Prep the pork.: In a bowl, mix the ground pork with 1 tablespoon soy sauce and set aside.

2. 2

   Cook 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. 3

   Add 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. 4

   Add garlic and ginger.: Add the garlic, ginger and stir-fry for 2 to 3 minutes until the pork is browned and cooked through.

5. 5

   Make 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. 6

   Add 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. 7

   Garnish and serve.: Garnish with chopped green onions and serve hot with steamed rice.