Black Pepper Free Ma Po Tofu
Total time35 min
Prep time15 min
Cook time20 min
4.7(28)
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4 servings
- 1 block (14 oz) silken or soft tofu
- 6 oz ground pork
- 2 tbsp doubanjiang (sichuan chili bean paste)
- 1 tbsp fermented black beans (douchi), roughly chopped
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 cup low-sodium chicken broth
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp sichuan peppercorns, toasted and ground
- 2 tbsp neutral oil (such as vegetable or canola oil)
For the slurry
- 2 tbsp cornstarch
- 3 tbsp cold water
For serving
- 3 scallions, thinly sliced (green parts only for garnish)
- steamed white rice, for serving
Instructions
- 1
Bring a medium saucepan of lightly salted water to a gentle simmer over medium heat. Add the tofu cubes and simmer for 2 minutes to firm them slightly, then drain carefully and set aside.
- 2
In a small bowl, stir together the cornstarch and cold water until smooth. Set the slurry aside.
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