Ingredients

The following ingredients have 4 Servings
  • 15 ounces firm tofu (cut into small cubes (use 1 pack))
  • 2 tablespoons peanut oil (divided (or use chili oil))
  • 8 ounces ground pork (or use ground beef)
  • 3 tablespoons doubanjiang (Chinese chili-bean paste)
  • 1-2 hot peppers (chopped)
  • 4 green onions (chopped (white and green parts))
  • 4 cloves garlic (minced)
  • 1 tablespoon minced ginger
  • 1 teaspoon Chinese 5 Spice (optional)
  • 1/2 cup chicken stock (or more, as desired)
  • 1.5 tablespoons soy sauce
  • 1 teaspoon cornstarch (plus 2 tablespoons water)
  • 1 teaspoon sichuan peppercorns (crushed or ground)
  • Spicy chili flakes
  • Chopped scallions or green onion or other chopped fresh herbs
  • 1 tablespoon Sesame oil
  • Steamed rice

Instruction

  • Bring a small pot of water to a boil with 1/2 teaspoon salt. Add the cubed tofu and boil for 5 minutes. Remove from heat and set aside.
  • While the tofu is blanching, heat 1 tablespoon peanut oil in a large pan or wok over medium heat. Cook the pork for 5 minutes, stirring occasionally, or until cooked through. Transfer to a plate or bowl and set aside.
  • Heat the remaining peanut oil in the pan or wok. Add the doubanjiang and stir. Cook for 1 minute.
  • Add the hot peppers, green onions, garlic, ginger and Chinese 5 Spice (if using). Cook, stirring, for 1 minute.
  • Stir in the the chicken stock and soy sauce. Bring to a boil, then reduce the heat and simmer for 2 minutes.
  • Stir in the tofu and reserved pork and simmer another 5 minutes.
  • Stir the cornstarch with the water to form a slurry. Pour the slurry into the simmering sauce and gently stir. The sauce will thicken up quickly.
  • Sprinkle with ground Sichuan peppercorn to taste, drizzle with sesame oil, and garnish with scallions and extra chili flakes. Serve the mapo tofu over steamed rice, if desired.