Homemade Mapo Tofu

 

 

Ingredients

     

1. For sauce (stir together)

• 1/2 cup chicken broth
• 2 tablespoons hot bean paste (辣豆瓣酱）
• 1 1/2 tablespoons light soy sauce
• 1/2 tablespoon soy sauce (gives more color)
• 1 teaspoon red spicy oil
• 1 teaspoon vinegar
• 2 teaspoon sugar
• 1 tablespoon corn starch
• 1 tablespoon finely minced garlic
• 1 tablespoon finely minced peeled fresh ginger
• 1/2 teaspoon sesame oil

2. main ingredients

• 1 lb soft (not silken) tofu, drained and cut into 1/2-inch cubes
• 2 tablespoons corn, peanut, or canola oil
• 1/2 lb ground pork  

3. others

• 1 teaspoon Sichuan-peppercorn powder (花椒粉）
• 3 tablespoons thinly sliced scallion

 

Preparation

Step 1：           

Stir-fry pork:
Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat. Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink.            

Add-in tofu:
Drain tofu in a large sieve and slide into the wok, stirring gently with the ground pork for 1 minute.

Add-in sauce:           

Pour in the mixed sauce, stir gently. Cover the wok (with a lid), and leave on medium heat for 5 minutes.          

Turn off heat and sprinkle Sichuan-peppercorn powder to taste, and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.