Pescatarian Mapo Tofu with Sichuan Peppercorn

Total time35 min

Prep time15 min

Cook time20 min

4.9

(15)

Pescatarian Mapo Tofu with Sichuan Peppercorn

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Ingredients

4 servings

1 lb silken tofu, cut into ¾-inch cubes
6 oz ground pork
Chef's tip
Use a plant-based ground product and cook according to package directions; add oil only if needed.
2 tbsp neutral oil (such as vegetable oil or canola oil)
2 tbsp doubanjiang (sichuan chili bean paste)
1 tbsp fermented black beans (douchi), roughly chopped
4 garlic cloves, minced
1 tbsp fresh ginger, minced
1 cup chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tbsp soy sauce
1 tsp sugar
1 ½ tsp sichuan peppercorns, toasted and ground

For the slurry

1 tbsp cornstarch
2 tbsp cold water

For serving

2 scallions, thinly sliced
1 tsp toasted sesame oil
steamed white rice, for serving (optional)

Instructions

1
In a small bowl, stir together the cornstarch and cold water until smooth. Set aside.
2
In a dry wok or large skillet over medium heat, toast the Sichuan peppercorns, stirring constantly, until fragrant and lightly darkened, about 2 minutes. Transfer to a spice grinder or mortar and grind to a coarse powder. Set aside.

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