Mapo Tofu

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

225 g

Ground Pork

5 mL

Sesame Oil

5 mL

Soy Sauce

2 dashes

Ground White Pepper

5 g

Corn Starch

30 mL

Water

30 mL

Cooking Oil

2 cloves

Garlic , minced

1.3 cm

Fresh Ginger , julienned

40 g

Chili Black Bean Sauce

25 g

Granulated Sugar

120 mL

Water

1 block
(14 oz)

Firm Tofu

to taste

Ground Sichuan Pepper

15 g

Scallions , chopped

to taste

White Rice , cooked

Cooking Instructions

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Step 1

Marinate Ground Pork (225 g) with Sesame Oil (5 mL) , Soy Sauce (5 mL) , and Ground White Pepper (2 dashes) . Let it sit at room temperature for just a few minutes as you prepare the rest of the ingredients.

Step 2

Mix Corn Starch (5 g) with Water (30 mL) . Stir well to break up the clumps.

Step 3

Heat Cooking Oil (30 mL) in a wok over medium-high heat. When the wok starts to smoke a little, add the pork.

Step 4

When the pork is about halfway cooked, add Garlic (2 cloves) and Fresh Ginger (1.3 cm) . Stir-fry until the pork is cooked all the way through.

Step 5

Add Chili Black Bean Sauce (40 g) and Granulated Sugar (25 g) , then stir in the Water (120 mL) .

Step 6

Push the ground pork towards the side of the wok, and add the Firm Tofu (1 block) to the wok. Reduce the heat to low and let it simmer for about 2 minutes. Stir occasionally and gently.

Step 7

Turn the heat to high to bring the sauce to a boil. Add the cornstarch mixture. Stir gently to combine.

Step 8

Transfer to a serving dish. Garnish with Ground Sichuan Pepper (to taste) and Scallions (15 g) . Serve alongside White Rice (to taste) .