Emulsifier Free Gluten Free Mapo Tofu
Total time35 min
Prep time15 min
Cook time20 min
4.8(30)
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Learn more āIngredients
4 servings
- 1 block (14 oz) soft or silken tofu
- 8 oz ground pork
- 2 tbsp doubanjiang (sichuan chili bean paste ā check label is wheat-free)
- 2 tbsp tamari
- 1 tbsp fermented black beans (douchi), rinsed and roughly chopped
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 cup chicken broth
- 2 tbsp neutral oil (such as avocado or canola oil)
- 1 tsp sichuan peppercorns, toasted and ground
- 1 tsp sesame oil
For the slurry
- 1 tbsp cornstarch
- 2 tbsp cold water
For serving
- 2 scallions, thinly sliced
- cooked white rice, for serving
Instructions
- 1
In a small bowl, stir together the cornstarch and cold water until smooth. Set aside.
- 2
Bring a medium saucepan of water to a gentle simmer over medium heat. Add the tofu cubes and simmer for 2 minutes, then drain carefully and set aside. This firms the tofu slightly so it holds its shape in the wok.
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