Sichuan Mapo Tofu
INGREDIENTS:
14oz block of firm (or extra firm) tofu cut into 1” pieces
3 Tbsp cornstarch
2 tsp soy sauce
1 tsp sugar
1/2 cup low sodium chicken broth
1/2 cup water
1/4 tsp Five Spice Powder
1 Tbsp sesame oil
2 cloves garlic, minced
2 tsp fresh ginger, minced
4 green onion stalks, sliced (white part will be used in the dish, the green part will be used as a garnish)
1/2 tsp Sichuan peppercorns
2 Tbsp chili bean sauce/paste (Doubanjiang). This sauce/paste is available in most Chinese sections of larger grocery stores.
6 oz ground pork
DIRECTIONS:
Whisk the chicken stock, water, soy sauce, cornstarch, and sugar in a mixing bowl. Reserve for later.
Cut tofu into 1” cubes and toss in a bowl with a little cornstarch.
Add 2 Tbsp of your favorite frying oil into a heavy frying pan, and stir fry the tofu until lightly browned. Place on paper towel to drain when it is browned.
Heat a wok (or large Dutch oven) on medium flame until hot.
When hot, add the sesame oil, garlic, ginger, white part of green onion stalk, chili bean paste and Sichuan peppercorns. Stir fry until the mixture is heated without burning the garlic.
Now add the ground pork, chili bean paste and stir fry until fully cooked and stirring until pork is not “clumpy”.
Add in the stir-fried tofu and stir to coat the tofu with the sauce (about 1 minute).
Whisk the chicken stock mixture (as it may have settled) and pour into the wok with all of the other items.
Stir fry the mixture until the sauce thickens.
Serve with white rice and garnish with the reserved green onions.
Things you'll need for this recipe...
