It's the ultimate comfort food with a hot, tingly, tongue-numbing twist, made with supple tofu and seasoned ground pork in a chili-infused sauce!
– ½ pound ground pork– 1 tablespoon soy sauce– 2 tablespoons vegetable oil– 2 tablespoons Szechuan peppercorn– 2 cloves garlic– 2 teaspoons fresh ginger– 2 tablespoons chili bean paste– 1 tablespoon fermented black beans – 1 tablespoon granulated sugar– ½ cup chicken broth– 14 ounces firm tofu– 1 tablespoon cornstarch
Ingredient
Mix ground pork with 1 tablespoon soy sauce in a bowl and set aside. Process images of mapo tofu making
1
Cook pounded pork until nearly no longer pink, about 2 minutes.Process images of mapo tofu making.
2
Add crushed Szechuan peppercorns and stir-fry for 10–20 seconds until aromatic. Push the pork aside. Mix with pork.
3
Process images of mapo tofu making. Stir-fry the pork for 2–3 minutes with garlic and ginger until browned and done. Process images of mapo tofu making.
4
Add chilli bean paste, fermented black beans, and sugar and stir-fry another minute. Add chicken broth and boil. Reduce heat to medium-low and simmer 5-7 minutes.
5
Process images of mapo tofu making. Stir cubed tofu into the sauce slowly. Simmer another 5-7 minutes.
6
Cook for another minute after adding the cornflour mixture to thicken the sauce. Process images of mapo tofu making.