Dairy-Free Mapo Tofu with Pork

Ingredients

• 1 package Soft tofu
• 0.5 lb Ground pork
• 2 tbsp Soy sauce
• 2 tbsp Doubanjiang (fermented broad bean paste)
• 1 tbsp Chili oil
• 2 cloves Garlic
• 1 tsp Ginger
• 1 tbsp Cornstarch
• 1 cup Vegetable broth
• 1 tsp Sugar
• 1 tsp Sichuan peppercorns
• 2 whole Scallions

Instructions

1. 1Prepare the 1 package of soft tofu by cutting it into 1-inch cubes and set them aside.
2. 2Heat the 1 tablespoon of chili oil in a 12-inch wok or large skillet over medium heat (350°F / 175°C). Add the 0.5 lb of ground pork and stir-fry, breaking it up with a spoon, until it is browned all over, about 5-7 minutes.
3. 3Add the 2 cloves of minced garlic and the 1 teaspoon of grated ginger to the wok with the pork. Stir-fry for 1 minute until you can smell their fragrance.
4. 4Stir in the 2 tablespoons of doubanjiang (fermented broad bean paste) and cook for another minute, stirring constantly, until it darkens slightly and becomes very aromatic.
5. 5Pour in the 1 cup of vegetable broth, add the 2 tablespoons of soy sauce and the 1 teaspoon of sugar. Stir everything together and bring the liquid to a gentle simmer.
6. 6Carefully add the prepared 1-inch cubes of soft tofu to the simmering sauce. Let them cook gently for 5 minutes, without stirring too much, to allow them to absorb the flavors.
7. 7In a small bowl, whisk together the 1 tablespoon of cornstarch with 2 tablespoons of water until smooth. Pour this mixture into the wok while stirring gently, and continue to cook for 1-2 minutes until the sauce thickens to your desired consistency.
8. 8Stir in the 1 teaspoon of Sichuan peppercorns and the 2 whole sliced scallions. Serve the Mapo Tofu immediately.

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