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Mapo Tofu (麻婆豆腐)

Ingredients

• 3 tbps cooking oil
• 1 tbsp ground Sichuan peppercorns
• 3 tsp ginger, minced
• 3 tbsp garlic, minced
• 8 oz ground pork
• 1 tbsp chili bean sauce (豆瓣醬/doubanjiang)
• 1/2 c chicken broth
• 1 tsp cornstarch
• 14 oz soft tofu, cubed
• 3 tbsp chili oil
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1 scallion, chopped

Directions

1. Heat your cooking oil in a wok or large pan over medium high heat. Add the Sichuan peppercorns and toast for 30 seconds. Add ginger and garlic and fry for 1 minute.
2. Turn heat to high and add the ground pork, breaking it up with a spatula as it cooks. Stir-fry until pork is cooked through.
3. Add chili bean paste and stir together. Add chicken broth and let it simmer. While simmering, make a cornstarch slurry by mixing cornstarch with 1/4 cup of water. Stir the slurry into the sauce until the sauce thickens.
4. Add chili oil and mix. Gently add in tofu and stir it in the sauce. Simmer for 3-5 minutes.
5. Add sesame oil, sugar, and scallions. Remove from heat and top with additional scallions if desired. Serve with rice!

Reference

• recipe card included in Umami Cart order, Dec. 2021