Preparation time: 10 mins
Cooking time: 10 mins
- 1 lb firm or extra firm block tofu cut into 1" – 1.5" cubes, depending on your preference
- 8 oz ground pork
- 2 tbsp doubanjiang (chili bean paste)
- 4 cloves garlic minced
- 1 tbsp ginger minced
- 1/3 cup chili oil adjust to your spice preference
- 1 tbsp toasted ground sichuan peppercorn
- 1 tbsp sugar
- 1/4 tsp msg
- 1 tsp dark soy sauce
- 1 tbsp shaoxing wine
- 2 cup chicken stock
- Salt to taste
- 1 tbsp cornstarch
- 1/4 cup water
- Cut the tofu block into desired width. I prefer bigger pieces so I slice the block in half width-wise then into cubes.
- To a pot of boiling water, add 1 tbsp kosher and the tofu and blanch until just before the water begins to boil (2-3 min). Drain and set aside.
- Over high heat, fry ground pork in 2 tbsp neutral oil, or until the water has evaporated from the meat and fat is rendered and slightly crispy, about 3-4 minutes. Add in doubanjiang, garlic, and ginger – continue cooking until aromatics have softened, chili bean paste has cooked through, and oils have been extracted, about 2-3 minutes.
- To your pork, add chili oil, chicken stock, toasted sichuan peppercorn, dark soy, shaoxing wine, sugar, and msg. Stir to combine.
- Add back your tofu and simmer for 5 minutes over medium heat.
- Add your cornstarch slurry to thicken and stir until it reaches your desired consistency. Salt to taste. Garnish with fresh scallions and serve with rice – enjoy!
Posted by Coba Grills and we thank CJ Eats for this delicious recipe and the recipe link https://cjeatsrecipes.com/mapo-tofu/