Mapo Tofu

Name: Mapo Tofu
Total time: 25 min
Yield: 3
Ingredients: 600 g silken or soft tofu, cubed; 150 g ground pork (or omit); 2 tbsp doubanjiang (chili bean paste); 1 tbsp fermented black beans, rinsed; 3 tbsp oil; 300 ml chicken stock; 2 tsp cornstarch mixed with 2 tbsp water; 1 tsp ground Sichuan pepper; 2 scallions, sliced

Silky tofu in a fiery bean sauce.

Total: 25 min
Active: 20 min
Serves: 3
Cuisine: chinese

Servings3

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Ingredients

Steps

Slip the tofu into salted simmering water for 2 minutes, then drain gently.
Brown the pork in the oil, then fry the doubanjiang and black beans for a minute until the oil turns red.
Add the stock and simmer, then slide in the tofu and cook 3 minutes without stirring hard.
Add the cornstarch slurry in two goes until the sauce clings.
Dust with Sichuan pepper and scallions and serve over rice.