Dairy-Free Mapo Tofu

Instructions

1. 1Prepare the 1 block of silken tofu by carefully cutting it into 2.54 cm cubes. Bring a small pot of water to a rolling boil. Gently add the 2.54 cm cubes of silken tofu to the boiling water and blanch for 1 minute. Carefully drain the tofu and set it aside.
2. 2Place a wok or large skillet over medium heat (around 162.8°C or 163°C). Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, add the about 225 g of ground pork. Stir-fry the pork, breaking it up with a spoon, until it is fully browned, about 5-7 minutes.
3. 3Add the 2 tablespoons of chili bean paste and the 1 tablespoon of fermented black beans to the wok with the pork. Stir-fry for 1 minute until the mixture is very fragrant.
4. 4Add the 2 cloves of minced garlic and the 1 teaspoon of grated ginger to the wok. Stir-fry for another 1 minute until the garlic and ginger are also fragrant.
5. 5Pour in the 1/2 cup of chicken broth, the 1 tablespoon of soy sauce, and the 1 teaspoon of sugar. Stir everything together and bring the mixture to a gentle simmer.
6. 6Carefully add the blanched 2.54 cm cubes of silken tofu to the simmering sauce. Gently stir to coat the tofu with the sauce without breaking the cubes. In a small bowl, whisk together the 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Slowly pour the cornstarch slurry into the wok while stirring gently until the sauce thickens to your desired consistency, about 1-2 minutes.
7. 7Chop the 2 green onions. Sprinkle the chopped green onions and the 1/2 teaspoon of Sichuan peppercorn powder over the top of the Mapo Tofu.
8. 8Serve the Dairy-Free Mapo Tofu immediately, ideally over steamed rice.

Related Guides