Mapo Tofu with Pork

• 1 tablespoon vegetable oil
• 6 ounces ground pork
• 2 tablespoons Sichuan chili bean paste
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1/2 cup chicken broth
• 1 (14-ounce) block firm tofu, cubed
• 2 tablespoons soy sauce
• 1 tablespoon Chinkiang vinegar or dark balsamic vinegar
• 1 teaspoon sugar
• 1/2 teaspoon sesame oil
• 2 green onions, thinly sliced
• 1/4 teaspoon ground Sichuan peppercorns
• 1/4 cup water (for slurry)
• 1 tablespoon cornstarch

Steps

1. 1 Heat vegetable oil in a large skillet or wok over medium-high heat.
2. 2 Add ground pork and cook until browned and cooked through.
3. 3 Stir in the chili bean paste, garlic, and ginger, cooking until fragrant.
4. 4 Pour in the chicken broth and bring to a simmer.
5. 5 Add tofu cubes gently to the skillet, taking care not to break them.
6. 6 In a small bowl, mix cornstarch with water to create a slurry. Pour into the skillet.
7. 7 Add soy sauce, vinegar, sugar, and sesame oil. Stir gently to combine.
8. 8 Simmer until the sauce thickens, about 2-3 minutes.
9. 9 Sprinkle with green onions and Sichuan peppercorns before serving.

Nutrition

Tips

• For a vegetarian version, substitute mushrooms for pork.
• Adjust the amount of chili bean paste to control the spiciness.
• Use gloves when handling Sichuan peppercorns if you have sensitive skin.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.

Serving Suggestions

• Serve with steamed rice or noodles.
• Pair with a crisp cucumber salad for balance.

FAQ