Mapo Tofu Spicy
Silky tofu in a fiery numbing sauce with ground pork and Sichuan peppercorn-an authentic, bold dish for spice lovers.
Ingredients (serves 4)
- 14 oz tofu
- 1/2 lb ground pork
- 1/4 cup doubanjiang or spicy bean paste
- 2 tbsp gochugaru or chili flakes
- 1 tbsp Sichuan peppercorns
- 4 cloves garlic
- 1 tbsp ginger
- 1 cup chicken stock
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 1 tsp cornstarch
- 2 scallions
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Save this recipeInstructions
- 1
Press tofu with paper towels to remove excess moisture, then cut into 3/4-inch cubes.
- 2
Heat 2 tbsp vegetable oil in a large skillet or wok over high heat. Cook ground pork, breaking it into small pieces, until browned, about 5 minutes. Remove and set aside.
- 3
Add minced garlic and ginger to the skillet and cook for 30 seconds.
- 4
Stir in doubanjiang and chili flakes, cooking for 1 minute.
- 5
Add tofu cubes, cooked pork, and chicken stock. Simmer gently for 5 minutes without stirring too much to keep tofu intact. Mix cornstarch with 1 tbsp water and stir into the sauce. Simmer for 1 more minute until thickened.
- 6
Stir in sesame oil and crushed Sichuan peppercorns. Garnish with sliced scallions and serve over steamed rice.
