Easy 20-min Mapo Tofu (Print Version)

Silky tofu cubes with savory ground pork in a spicy Sichuan-style sauce, ready in just 20 minutes for a quick weeknight meal.

# Ingredients:

→ Main Ingredients

01 - 1 lb silken tofu, cubed
02 - 1/2 lb ground pork
03 - 1 cup low-sodium chicken stock
04 - 3 cloves garlic, minced
05 - 1 scallion, finely chopped, separated into whites and greens
06 - 1/4 teaspoon minced ginger
07 - 1 tablespoon vegetable oil
08 - 2 teaspoons salt
09 - 1 1/2 tablespoons doubanjiang (spicy broad bean paste)
10 - 2 teaspoons chili oil
11 - 1 teaspoon chicken bouillon powder
12 - 1/2 teaspoon dark soy sauce
13 - 1/2 teaspoon white granulated sugar
14 - 1/2 teaspoon ground Sichuan peppercorn
15 - 1 teaspoon toasted sesame oil

→ Thickening Agent

16 - 1 tablespoon cornstarch
17 - 2 tablespoons cold water

# Steps:

01 - In a small bowl, combine cornstarch with 2 tablespoons of cold water. Mix until smooth and set aside.
02 - Dice the silken tofu into 1-inch cubes using a sharp knife. Slice horizontally, then make vertical and horizontal cuts.
03 - In a medium pot, bring salted water to a boil. Add tofu cubes and blanch for 60 seconds. Strain into a colander without rinsing.
04 - Heat vegetable oil in a large non-stick pan over medium heat. Add ground pork and cook for 4-5 minutes, stirring until liquids evaporate.
05 - To the cooked meat, add minced garlic, ginger, and the whites of the scallion. Stir-fry until fragrant.
06 - Season the meat with chicken bouillon powder, doubanjiang, chili oil, soy sauce, sugar, and ground Sichuan peppercorn.
07 - Pour in chicken stock. Add the prepared cornstarch slurry and stir. Let the sauce simmer and thicken slightly.
08 - Carefully add the diced tofu to the pan. Gently fold it into the sauce using a spatula to avoid breaking the tofu.
09 - Drizzle with toasted sesame oil and garnish with the greens of the scallion. Serve hot with rice.

# Notes:

01 - For best results, use fresh silken tofu and avoid overcooking it to maintain its texture.
02 - Doubanjiang is available in most Asian markets. Adjust its quantity for spiciness.

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