dinner · dairy-free
Mapo tofu with ground pork
Soft tofu simmered in a spicy doubanjiang sauce with ground pork, thickened with cornstarch and finished with scallions and numbing Sichuan pepper.
- Time
- 30min
- Steps
- 4
Ingredients
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Allergens
Contains soy.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cut the tofu into 1-inch cubes and drain gently. Mince the garlic and ginger and slice the scallions. Toast the Sichuan peppercorns in a dry skillet and crush them.
-
2
Heat the oil in a wide pan and brown the ground pork, breaking it up, until it reaches 71°C (160°F). Add the garlic, ginger and doubanjiang and stir for 30 seconds.
-
3
Pour in the chicken stock, add the tofu and simmer gently for 5 minutes, nudging the cubes rather than stirring hard.
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4
Mix the cornstarch with 1 tablespoon of cold water, stir it into the sauce and cook 1 minute until glossy. Finish with the scallions and crushed peppercorns.
