Mapo Tofu (Ma Po Dou Fu)
Serves 4
Ingredients
Method
1 lb. Soft Tofu, Drained And Cut Into 1-inch Cubes
½ lb. Ground Pork Or Beef
2 tbsp. Vegetable Oil
2 Cloves Garlic, Minced
1 tbsp. Sichuan Peppercorns, Crushed
2 tbsp. Fermented Black Beans, Rinsed And Drained
2 tbsp. Chili Bean Paste (doubanjiang)
1 tbsp. Soy Sauce
½ cup Chicken Stock
2 Green Onions, Thinly Sliced
1 tbsp. Cornstarch
2 tbsp. Water
Heat oil in a wok or large skillet over medium-high heat.
Add the ground meat and cook, breaking it up into small pieces, until browned and cooked through.
Add the garlic and Sichuan peppercorns, and cook for about 1 minute.
Stir in the fermented black beans and chili bean paste, cooking for another minute.
Add the tofu cubes, soy sauce, and chicken stock. Gently mix to avoid breaking the tofu. Simmer for 5 minutes.
In a small bowl, mix the cornstarch with water to create a slurry. Add this to the wok, stirring gently until the sauce thickens.
Sprinkle with sliced green onions and serve hot over steamed white rice.