Red Meat Allergy Friendly Mapo Tofu with Sichuan Peppercorn
Total time35 min
Prep time15 min
Cook time20 min
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Learn more āIngredients
4 servings
- 1 lb silken tofu, cut into Ā¾-inch cubes
- 6 oz ground pork
Chef's tipGround chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165Ā°F (74Ā°C). - 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
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 Ā½ tsp sichuan peppercorns, toasted and ground
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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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