Mapo Tofu

Ingredients

• 14 oz silken or soft tofu
• 2 tablespoons vegetable oil
• 3 oz ground pork or beef
• 2 tablespoons doubanjiang (spicy bean paste)
• 1 tablespoon chili oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1/2 teaspoon Sichuan peppercorns, ground
• 1 cup chicken or vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 green onions, chopped
• 1 teaspoon sesame oil

Instructions

1. Cut tofu into 3/4-inch cubes and set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat.
3. Add ground meat and cook until browned, about 3-4 minutes. Break into small pieces.
4. Stir in doubanjiang and chili oil, cooking for 1 minute until fragrant.
5. Add minced garlic and ginger, cook for 30 seconds.
6. Pour in broth, soy sauce, and sugar. Bring to a simmer.
7. Gently add tofu cubes and simmer for 5-7 minutes.
8. Sprinkle in ground Sichuan peppercorns and stir gently.
9. Slowly add cornstarch slurry while stirring until sauce thickens, about 2 minutes.
10. Drizzle with sesame oil and top with green onions.
11. Serve immediately over steamed white rice.

Notes

• Use a wok for optimal heat distribution and authentic flavor development.
• Press tofu gently when adding to avoid breaking cubes.
• Doubanjiang can be found in Asian markets; substitute with miso if unavailable but reduce salt.
• The numbing sensation from Sichuan peppercorns is characteristic; adjust to taste preference.
• Leftovers can be refrigerated for 2 days but tofu texture may soften further.
• For vegetarian version, omit meat and increase broth to 1.25 cups.