Dairy-Free Mapo Tofu

Instructions

1. 1Cut the about 450 g firm tofu into 2.54 cm cubes. Bring a medium pot of water to a boil. Carefully add the tofu cubes to the boiling water and blanch for 5 minutes. Drain the tofu and set it aside.
2. 2Heat 2 tbsp vegetable oil in a wok or large skillet over medium heat (176.7°C / 175°C). If using, add the about 225 g ground pork and stir-fry until it is browned, about 5-7 minutes. If not using pork, proceed to the next step.
3. 3Add the 2 tbsp doubanjiang and 1 tbsp douchi to the wok. Stir-fry for 1 minute until fragrant, mixing them with the pork or oil.
4. 4Add the 3 cloves minced garlic and 1 tsp minced ginger to the wok. Stir-fry for 1 minute until fragrant.
5. 5Pour in the 1 cup vegetable broth and 1 tbsp soy sauce. In a small bowl, whisk together the 1 tbsp cornstarch with 2 tbsp of water to create a slurry, then add it to the wok. Bring the sauce to a simmer and cook, stirring, until it has slightly thickened, about 2-3 minutes.
6. 6Gently add the blanched about 450 g tofu cubes to the thickened sauce. Simmer for 5 minutes, allowing the tofu to absorb the flavors.
7. 7Stir in the 1 tsp Sichuan peppercorns and the 2 chopped scallions. Serve the Mapo Tofu hot over the 4 cups of cooked rice.

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