Mustard Free Ma Po Tofu

Total time35 min

Prep time15 min

Cook time20 min

4.7

(28)

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Ingredients

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)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.

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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