Mapo Tofu

Photo: Laitr Keiows · CC BY-SA 3.0 · source

Silky tofu in a fiery, savory Sichuan-style sauce with a little ground pork, ginger and garlic, spooned over rice.

Ingredients

• 28 oz soft or medium tofu, in ¾-inch cubes
• 8 oz ground pork
• 3 tbsp chili crisp (or chili bean paste)
• 2 tbsp soy sauce
• 4 garlic cloves
• 1-inch ginger
• 1 cup broth
• green onions
• 1½ cups rice

From your pantry: 1 tbsp oil, 1 tbsp cornstarch, 1 tsp sugar, 1 tsp Sichuan peppercorns, ground (optional).

Instructions

1. Start the rice. Slide the tofu into gently simmering salted water for 2 minutes to firm it up. Drain.
2. Brown the pork in the oil over medium-high until crisp, 4 minutes. Add the garlic, ginger and chili crisp for 1 minute.
3. Add the broth, soy and sugar and bring to a simmer.
4. Slide in the tofu and simmer 3 minutes without stirring hard. Push the tofu gently with the back of a spoon so it doesn't break.
5. Thicken with the cornstarch mixed with 2 tbsp water. Finish with Sichuan pepper and green onions. Serve over rice.

Tip: Swap the pork for chopped mushrooms to make it vegetarian.

Nutrition per serving

Good for

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