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content/en-us/mapo-tofu.md

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+---
+title: "Mapo Tofu (麻婆豆腐)"
+date: 2021-05-13
+tags: ['chinese', 'pork', 'tofu']
+author: mfed3
+---
+
+![Mapo Tofu Over Rice](/pix/mapo-tofu-01.webp)
+
+- ⏲️ Prep time: 10 min
+- 🍳Cook time: 15 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+### Marinated Pork
+
+- 450 g (1 lb) ground pork
+- 1 tbsp soy sauce
+- 1 tbsp Shaoxing cooking wine
+- 1 tsp cornstarch
+- 1 tsp white pepper powder
+
+### Braise
+
+- 2 tbsp spicy doubanjiang (la doubanjiang)
+- 1 tsp dou-chi
+- 2-3 chopped scallions white and green separated)
+- 2-4 minced garlic cloves
+- 2 inch minced ginger (similar amount as garlic)
+- 400 ml chicken broth or water
+- 340 g (1 package) soft tofu cut into 1.5cm (1/2 inch cubes)
+- 1 tbsp Sichuan peppercorns crushed
+
+## Directions
+
+![Mapo Tofu Simmering](/pix/mapo-tofu-02.webp)
+1. Marinade the pork in shaoxing cooking wine, a splash of cooking oil, the soy sauce,
+2. Add cooking oil to a wok and sear the ground pork until browned, chopping it up as it cooks
+3. Add the doubanjiang and let it simmer for about a minute
+4. Add the minced aromatics (ginger, garlic) scallion whites, and dou-chi and cook until fragrant
+5. Add the stock and a splash of soy sauce, turn up the gas and bring to a boil
+6. Add the tofu, lower the gas, and braise for around 15 mins
+7. You'll know it's done when the tofu shows their trademark "pockmarks" and the seasoning sticks to them
+8. Mix in the crushed Sichuan peppercorns and green parts of the scallions right before serving
+9. Serve over steamed rice