Mushroom Free Mapo Tofu with Turmeric & Ginger
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Learn more āIngredients
4 servings
- 1 block (14 oz) silken or soft tofu, cut into Ā¾-inch cubes
- 2 tbsp avocado oil, divided
- Ā¾ lb ground pork
- 4 scallions, white and green parts separated, thinly sliced
- 1 tbsp fresh ginger, finely grated
- 4 cloves garlic, minced
- 1 Ā½ tbsp chili bean paste (doubanjiang)
- 1 tsp ground turmeric
- 1 tsp sichuan peppercorns, toasted and finely ground
- Ā½ tsp red pepper flakes
- 2 tbsp coconut aminos
- 1 cup low-sodium chicken broth
- 1 tbsp arrowroot starch
- 2 tbsp cold water
- Ā½ tsp salt, or to taste
- 1 tsp toasted sesame oil
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Bring a medium saucepan of water to a gentle simmer over medium heat. Add the tofu cubes and warm for 2 minutes, then drain carefully and set aside. This firms the tofu slightly so it holds its shape in the sauce.
- 2
Heat 1 tbsp avocado oil in a large skillet or wok over medium-high heat until shimmering. Add the ground pork and cook, breaking it up with a wooden spoon, until no pink remains and the meat is cooked through to 160Ā°F (71Ā°C), about 5ā6 minutes. Transfer the pork to a plate and set aside.
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