{"product_id":"mapo-tofu","title":"Mapo Tofu","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e14 oz silken or soft tofu\u003c\/li\u003e\n\u003cli\u003e2 tablespoons vegetable oil\u003c\/li\u003e\n\u003cli\u003e3 oz ground pork or beef\u003c\/li\u003e\n\u003cli\u003e2 tablespoons doubanjiang (spicy bean paste)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon chili oil\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 teaspoon ginger, minced\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon Sichuan peppercorns, ground\u003c\/li\u003e\n\u003cli\u003e1 cup chicken or vegetable broth\u003c\/li\u003e\n\u003cli\u003e1 tablespoon soy sauce\u003c\/li\u003e\n\u003cli\u003e1 teaspoon sugar\u003c\/li\u003e\n\u003cli\u003e1 tablespoon cornstarch mixed with 2 tablespoons water\u003c\/li\u003e\n\u003cli\u003e2 green onions, chopped\u003c\/li\u003e\n\u003cli\u003e1 teaspoon sesame oil\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003eCut tofu into 3\/4-inch cubes and set aside.\u003c\/li\u003e\n\u003cli\u003eHeat vegetable oil in a wok or large skillet over medium-high heat.\u003c\/li\u003e\n\u003cli\u003eAdd ground meat and cook until browned, about 3-4 minutes. Break into small pieces.\u003c\/li\u003e\n\u003cli\u003eStir in doubanjiang and chili oil, cooking for 1 minute until fragrant.\u003c\/li\u003e\n\u003cli\u003eAdd minced garlic and ginger, cook for 30 seconds.\u003c\/li\u003e\n\u003cli\u003ePour in broth, soy sauce, and sugar. Bring to a simmer.\u003c\/li\u003e\n\u003cli\u003eGently add tofu cubes and simmer for 5-7 minutes.\u003c\/li\u003e\n\u003cli\u003eSprinkle in ground Sichuan peppercorns and stir gently.\u003c\/li\u003e\n\u003cli\u003eSlowly add cornstarch slurry while stirring until sauce thickens, about 2 minutes.\u003c\/li\u003e\n\u003cli\u003eDrizzle with sesame oil and top with green onions.\u003c\/li\u003e\n\u003cli\u003eServe immediately over steamed white rice.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eUse a wok for optimal heat distribution and authentic flavor development.\u003c\/li\u003e\n\u003cli\u003ePress tofu gently when adding to avoid breaking cubes.\u003c\/li\u003e\n\u003cli\u003eDoubanjiang can be found in Asian markets; substitute with miso if unavailable but reduce salt.\u003c\/li\u003e\n\u003cli\u003eThe numbing sensation from Sichuan peppercorns is characteristic; adjust to taste preference.\u003c\/li\u003e\n\u003cli\u003eLeftovers can be refrigerated for 2 days but tofu texture may soften further.\u003c\/li\u003e\n\u003cli\u003eFor vegetarian version, omit meat and increase broth to 1.25 cups.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":49900436815969,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/Mapo_Tofu.jpg?v=1793237054","url":"https:\/\/www.pantribot.com\/products\/mapo-tofu","provider":"PantriBot","version":"1.0","type":"link"}