Mapo Tofu
By Kaitlin · thewoksoflife.com
30 min6 servings
A fiery Sichuan dish 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 toasting chilies) | Toast chilies in oil, 5 min | Stir in chili oil & tofu, cook 3–5 min | Add sesame oil, sugar & scallion, wilt | |||||
| 1–2 fresh Thai bird chili peppers, thinly sliced | ||||||||
| 6–8 dried red chilies, roughly chopped | ||||||||
| 60 ml oil (for the sauce) | Heat oil, fry ginger 1 min | Add garlic, fry 1 min | Add pork, break up, cook through | Add Sichuan peppercorns, stir 15–30 sec | Stir in bean sauce & broth, simmer 1 min | Add slurry, stir 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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