Mapo Tofu
Serves: 3
Darlene Legros
1 January 1970
Based on User reviews:
51
Spice
61
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 tsps
Peppercorns (whole sichuan)2 tbsps
Cornstarch2 tbsps
Sesame Oil (hot)2 tbsps
Soy Sauce1 tbsp
Dark Brown Sugar2 tbsps
Canola Oil4 cloves
Garlic (minced)450 g
Ground PorkDirections:
1
Special equipment: Szechuan peppercorns, salted fermented black beans, and hot bean paste can be found online and in most Asian markets
2
Heat a wok over medium-high heat and toast the Sichuan peppercorns until fragrant, about 10 seconds
3
Remove from heat and transfer the peppercorns to a bowl to cool
4
Coarsely grind the peppercorns in a spice grinder or with a mortar and pestle and set aside
5
In a medium bowl, stir together the chicken broth, hot bean paste, cornstarch, hot sesame oil, soy sauce and sugar; set aside
6
Heat the wok over medium-high heat
7
Add the canola oil, garlic, ginger and fermented black beans and cook until fragrant, stirring often, about 10 seconds
8
Add the ground pork and cook, stirring occasionally and breaking up the meat with a wooden spatula or spoon, until it is browned, 3 to 5 minutes
9
(Lower the heat to medium if the garlic starts to burn
10
) Add the reserved ground peppercorns, the tofu and the soy sauce mixture
11
Cook, stirring once to combine, until the sauce is reduced, thickened and glossy, about 2 minutes
12
Remove from heat and garnish with the scallions
13
Serve with steamed jasmine rice