Mapo Tofu

• 1 lbsilken tofu, cut in 3/4-inch cubes
• 2 tbspvegetable oil
• 8 ozground pork
• 2 tbspdoubanjiang
• 1 tbspfermented black beans, rinsed and chopped
• 3 clovesgarlic, minced
• 1 tbspginger, minced
• 1 tbspchili oil
• 1 cupchicken broth
• 1 tbspsoy sauce
• 1 tspsichuan peppercorns, toasted and ground
• 1 tbspcornstarch, mixed with 2 tbsp water
• 2 scallions, sliced

quantities scale with servings

Method

1. 1

   Simmer tofu in salted water 2 min. Drain gently.

2. 2

   Heat oil in a wok over medium-high. Brown pork 3-4 min until crisp.

3. 3

   Add doubanjiang, black beans, garlic, and ginger. Stir-fry 1 min until the oil turns red.

4. 4

   Pour in broth, chili oil, and soy sauce. Slide in the tofu and simmer 5 min.

5. 5

   Stir in the cornstarch slurry until the sauce coats a spoon.

6. 6

   Top with ground Sichuan pepper and scallion. Serve with rice.