Seed Oil Free Ma Po Tofu
Total time35 min
Prep time15 min
Cook time20 min
4.7(28)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
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 oil or canola oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.Chef's tipAvocado 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!