Mapo Tofu

Ingredients

About 4 portions.

• 1 pound 30%-fat ground pork
• 19 ounces soft tofu, cut into large cubes
• 2 tablespoons doubanjiang
• 3 garlic cloves, minced
• 1 teaspoon minced or grated ginger
• 1 tablespoon soy sauce
• 1 cup water or stock
• 1 teaspoon cornstarch
• 1 tablespoon cold water
• Sichuan pepper, optional
• Sliced green onion, optional

Method

1. Mix the cornstarch with 1 tablespoon cold water and reserve.
2. Brown the pork in a skillet or wok.
3. Remove excess rendered fat when necessary, leaving enough to fry the aromatics.
4. Add the garlic and ginger. Cook briefly.
5. Add the doubanjiang and fry until aromatic and the oil turns red.
6. Add the soy sauce and water or stock.
7. Add the tofu carefully.
8. Simmer gently for 5-7 minutes. Stir by moving the pan or folding carefully so the tofu does not break apart.
9. Stir in the slurry and cook for about 30 seconds, until the sauce lightly thickens.
10. Finish with optional Sichuan pepper and green onion.