Mapo Tofu 麻婆豆腐 - Chinese Recipe

Mapo Tofu 麻婆豆腐

🌍 Chinese, Sichuan Difficulty: ●●●○○

Ingredients

• 400g soft tofu (cubed)
• 150g ground pork
• 2 tbsp doubanjiang (Pixian)
• 1 tbsp fermented black beans (rinsed, chopped)
• 4 cloves garlic (minced)
• 1 tsp ginger (minced)
• 2 tsp Sichuan peppercorns (toasted, ground)
• 1 cup chicken stock
• 2 tbsp soy sauce
• 1 tsp sugar
• 2 tsp cornstarch + 3 tbsp water
• 3 tbsp vegetable oil
• 2 stalks green onion (sliced)
• 1 tsp chili oil

Method

1. Heating — Heat oil in wok over high heat. Add doubanjiang and fry 1 min until oil turns red.
2. Adding — Add fermented black beans, garlic, ginger; fry 30 seconds.
3. Adding — Add ground pork; cook, breaking up, until no longer pink, 3 min.
4. Pouring — Pour in stock; bring to boil. Gently slide in tofu; simmer 5 min.
5. Adding — Add soy sauce, sugar. Stir cornstarch slurry; add slowly, stirring to thicken.
6. Transferring — Transfer to bowl. Top with Sichuan pepper, chili oil, green onion.

Tags: soft tofu, ground pork, doubanjiang, fermented black beans, garlic · Source: Brittani's Almanac