Mapo Tofu

🧂 Ingredients

• 150 g ground pork
• 2 tsp sesame oil
• 1/2 tsp salt
• pinch white pepper
• 2 tbsp peanut oil
• 2-4 Thai bird's eye chilies

  minced, including seeds and membranes
• 2 cloves garlic

  minced
• 4 green onions

  white portions sliced thinly, green portions chopped
• 500 g fresh tofu

  (soft or medium firm)
• 3 tbsp ketchup
• 2 tbsp doubanjiang

  (spicy or mild)
• 60 ml chicken stock
• 2 tbsp oyster sauce
• 1 tbsp Chinkiang vinegar

  (substitute balsamic vinegar)
• 1 tbsp Shaoxing wine
• 1 tsp thick soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 1/2 tsp salt
• 1 tbsp ginger

  peeled and minced
• 1/2 tsp Sichuan peppercorns

  ground

Instructions

• 1 Combine pork, sesame oil, salt, and pepper and set aside for 20 minutes.
• 2 Combine all of the sauce ingredients and set aside.
• 3 Heat a wok on high for 30 seconds, then add the peanut oil, stirring to coat the
  sides. When the oil is shimmering and just beginning to give off small puffs of
  smoke, add the chilies, onion (white part) and garlic and stir fry for 30
  seconds. The chilies should start to blacken. Add the pork and stir fry for 1
  minute. Add the tofu and gently stir to combine. Cook for about 3 minutes or
  until heated through.
• 4 Make a well in the mixture and pour in the sauce. Mix together, stirring
  regularly until the sauce thickens.
• 5 Add onion greens, stir, and serve.

Nutrition Info