Mapo tofu is one of the traditional China dishes, which belongs to sichuan cuisine. The unique hot and spicy taste is very popular in many countries.

INGREDIENTS

• 14 ounce block of silken tofu, drained and cut into 3/4” cubes

• 6 ounces ground pork

• 2 green onions, minced

• 3 teaspoons Doubanjiang (chili bean paste)

• 1/2 teaspoon Sichuan peppercorns, black seeds removed then ground. Or 2 dried red chili peppers (optional)

• 2 teaspoons potato starch (halve if using cornstarch)

• 2 teaspoons soy sauce

• 1 teaspoon sugar

• 2 medium cloves of garlic, minced

• 2 teaspoons minced ginger

• 1/2 teaspoon salt

• 1 tablespoon vegetable oil

Instructions

1. Use the spatula to break the pork up into small grains.



2. Heat a wok until hot. Add the vegetable oil, garlic, ginger, Sichuan peppercorns and green onions and stir-fry with a spatula until fragrant. Add the Doubanjiang and continue stir-frying.



3. When the pork is cooked, add the soy sauce and sugar stir to distribute.



4. Add two bowls of water to the wok, add the tofu after the water is boiling, and add salt.



5. After the water is obviously reduced, mix cornstarch water until fully dissolved and swirl it into the skillet. Gently stir a few times with a spatula, until sauce thickens. Turn off heat and transfer everything to a dish.



6. Garnished with the green parts of the green onions.





