Mapo Tofu

30 min6 servings

A fiery Sichuan braise of silken tofu in a numbing chili-pork sauce, finished with fresh scallions.

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prepCut tofu into 1 inch / 2.5 cm cubes
60 ml oil (for chili oil)	Toast fresh & dried chilies in oil, 5 min					Add chili oil & tofu, toss gently, cook 3–5 min	Stir in sesame oil, sugar & scallions until wilted
1-2 fresh Thai bird chili peppers, thinly sliced
6-8 dried red chilies, roughly chopped
60 ml oil (for the pork)	Fry ginger 1 min, add garlic 1 min	Add pork, break up & cook through	Toast Sichuan peppercorns 15–30 sec	Stir in bean sauce & chicken broth, simmer 1 min	Stir in slurry, simmer until thickened
3 tablespoons ginger, finely minced
3 tablespoons garlic, finely minced
225 g ground pork
1/2–1 1/2 tablespoons Sichuan peppercorns
1-2 tablespoons spicy bean sauce
160 ml low sodium chicken broth
60 ml water	Whisk water & cornstarch
1 1/2 teaspoons cornstarch
450 g silken tofu, cut into 2.5 cm cubes
1/4 teaspoon sesame oil (optional)
1/4 teaspoon sugar (optional)
1 scallion, finely chopped

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