Mapo Tofu (麻婆豆腐)

Ingredients

• 14 oz silken tofu
• 1 lb ground pork
• 2 tbsp doubanjiang (spicy bean paste)
• 4 cloves garlic
• 1 tbsp ginger
• 3 stalks scallions
• 1 tbsp soy sauce
• 1 cup chicken broth
• 2 tbsp cornstarch
• 2 tbsp water
• 1 tsp Sichuan peppercorns
• 2 tbsp vegetable oil
• 1 tsp sesame oil
• 1 tsp red chili flakes

Instructions

1. 1

   Prepare the ingredients: Finely chop the garlic and ginger, and slice the scallions (keeping the green parts separate from the white parts).

2. 2

   In a medium bowl, mix cornstarch with 2 tablespoons of water to create a slurry. Set aside.

3. 3

   Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.

4. 4

   Add the ground pork to the skillet and cook for about 5-7 minutes, stirring frequently, until browned and cooked through.

5. 5

   Stir in the chopped garlic, ginger, and the white parts of the scallions. Cook for another 1-2 minutes until fragrant.

6. 6

   Add 2 tablespoons of doubanjiang, soy sauce, and Sichuan peppercorns to the skillet. Stir well to combine and cook for 2 minutes.

7. 7

   Pour in 1 cup of chicken broth and bring the mixture to a simmer. Let it cook for 3-5 minutes.

8. 8

   Gently add the silken tofu to the skillet, breaking it into chunks as you add it. Simmer for another 5 minutes.

9. 9

   Stir the cornstarch slurry into the sauce to thicken. Cook for an additional 2-3 minutes until the sauce has thickened.

10. 10

    Drizzle with 1 teaspoon of sesame oil and sprinkle with red chili flakes for extra heat.

11. 11

    Serve hot, garnished with the green parts of the scallions. Enjoy with steamed rice.