Chineseby Cook MediaMapo TofuPrep10 minCook15 minTotal25 minServes3Keep screen onSaveShareIngredients450 g soft tofu, cut in 2 cm cubes150 g ground pork2 tbsp doubanjiang (chili bean paste)1 tbsp fermented black beans, rinsed1 tbsp minced ginger, 2 cloves garlic minced1 tsp Sichuan peppercorns, toasted and ground1 cup chicken stock1 tbsp soy sauce1 tbsp cornstarch mixed with 2 tbsp water3 scallions, sliced3 tbsp neutral oilStepsStep-by-step0 of 6 done1Blanch the tofu in salted simmering water 2 minutes. Drain gently.2Fry the pork in oil over high heat until crisp.3Lower to medium. Add doubanjiang, black beans, ginger, garlic. Fry 1 minute until red oil appears.4Add stock and soy sauce, bring to a simmer. Slide in the tofu.5Simmer 3 minutes. Stir in the cornstarch slurry to thicken.6Top with Sichuan pepper and scallions. Serve over rice.Photo: TheMealDB
