Weeknight Mapo Tofu With Ground Pork
Serves: 4
Meagan Lindgren
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
43
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Vegetable Oil230 g
Ground Pork1 tbsp
Tomato Paste2 cups
Chicken Broth (low-sodium)1 tbsp
CornstarchDirections:
1
Heat oil in a small heavy pot over medium-high
2
Add ground pork and cook undisturbed until very well browned, about 5 minutes
3
Break pork up into small pieces and continue to cook, stirring occasionally, until browned all over, about 3 minutes longer
4
Add jalapeño, garlic, ginger, and 4 scallions and cook, stirring often, until softened and very fragrant, about 3 minutes
5
Add tomato paste and Sichuan peppercorns and cook, stirring constantly, until paste is slightly darkened in color, about 1 minute
6
Add broth and black bean garlic sauce and bring to a simmer
7
Mix cornstarch and 1 Tbsp
8
Water in a small bowl to form a slurry, then stir into broth
9
Return to a simmer and cook just until slightly thickened, about 1 minute
10
Add tofu, cover pot, and let simmer gently until tofu is heated through (do not stir or tofu will break apart)
11
Divide mapo dofu into bowls and top with basil and more chopped scallion
12
Serve with rice
13
Heat oil in a small heavy pot over medium-high
14
Add ground pork and cook undisturbed until very well browned, about 5 minutes
15
Break pork up into small pieces and continue to cook, stirring occasionally, until browned all over, about 3 minutes longer
16
Add jalapeño, garlic, ginger, and 4 scallions and cook, stirring often, until softened and very fragrant, about 3 minutes
17
Add tomato paste and Sichuan peppercorns and cook, stirring constantly, until paste is slightly darkened in color, about 1 minute
18
Add broth and black bean garlic sauce and bring to a simmer
19
Mix cornstarch and 1 Tbsp
20
Water in a small bowl to form a slurry, then stir into broth
21
Return to a simmer and cook just until slightly thickened, about 1 minute
22
Add tofu, cover pot, and let simmer gently until tofu is heated through (do not stir or tofu will break apart)
23
Divide mapo dofu into bowls and top with basil and more chopped scallion
24
Serve with rice