Mapo Tofu

Ingredients

• 1 1/2 tbsp neutral oil

• 100g ground beef/pork

• 1/2 inch knob ginger (minced)

• 2 cloves garlic (minced)

• 1 salad onion (white portion sliced, save green portion for garnish)

• 1 tbsp doubanjiang

• 1 tsp Sichuan chili flakes

• 1/2 - 1 tsp Sichuan peppercorn powder

• 1 tbsp shaoxing wine

• 1/2 tsp soy sauce

• 1 tsp sugar

• 1/4 tsp white pepper

• 1/3 cup chicken/beef stock

• 1 pack soft/silken tofu

• 1 tsp cornstarch slurry

• 1/2 tsp sesame oil

Directions

1. Mince the ginger and garlic, and slice the white portion of the scallion. Save the green portion for garnish.

2. Drain and cut tofu into cubes. Simmer tofu in salted water for 2-3 minutes to firm up, then set aside.

3. Heat oil in a deep pan over medium heat. Sauté ground meat for 6-7 minutes, until the water evaporates and the fat renders, browning the mince.

4. Add the white portion of scallion, ginger, garlic, doubanjiang, Sichuan chili flakes, and Sichuan peppercorn powder. Sauté for 3-4 minutes until fragrant.

5. Deglaze with shaoxing wine and simmer for 2-3 minutes. Season with soy sauce, sugar, and white pepper.

6. Pour in the stock and add tofu. Bring to a simmer.

7. Stir in the cornstarch slurry and gently mix until the sauce thickens.

8. Finish with sesame oil, serve with rice, and garnish with the green portion of the scallion.