Dairy-Free Mapo Tofu

Instructions

1. 1Cut the about 450 g Soft 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 3 minutes. Drain the tofu and set aside.
2. 2In a medium bowl, combine the about 225 g Ground Pork with the 2 tbsp Soy Sauce and 1 tbsp Shaoxing Wine. Mix well and let it marinate for 10 minutes.
3. 3Place a wok or large skillet over medium-high heat. Add the 2 tbsp Vegetable Oil. Once the oil is shimmering, add the 1 tsp Sichuan Peppercorns and stir-fry for 30 seconds until fragrant.
4. 4Add the marinated about 225 g Ground Pork to the wok. Stir-fry, breaking up the pork with your spoon, until it is browned all over, about 5-7 minutes.
5. 5Add the 2 tbsp Doubanjiang, 3 cloves minced Garlic, and 2.54 cm grated Ginger to the wok. Stir-fry for 1 minute until the mixture is very fragrant.
6. 6Pour in the 1 cup Vegetable Broth and bring the mixture to a simmer.
7. 7Gently add the blanched about 450 g Soft Tofu cubes to the wok. Stir very gently to avoid breaking the tofu. Let it simmer for 5-7 minutes, allowing the tofu to absorb the sauce.
8. 8In a small bowl, whisk together the 1 tbsp Cornstarch with 2 tbsp water until smooth to make a slurry. Pour the cornstarch slurry into the simmering sauce while stirring gently. Continue to cook and stir gently until the sauce has thickened, about 1-2 minutes.
9. 9Chop the 2 Green Onions. Serve the Mapo Tofu hot, garnished with the chopped green onions. This dish is best served with rice.

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