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