Dairy-Free Mapo Tofu with Pork

Instructions

1. 1Prepare the 1 package of soft tofu by cutting it into 2.54 cm cubes and set them aside.
2. 2Heat the 1 tablespoon of chili oil in a 30.48 cm wok or large skillet over medium heat (176.7°C / 175°C). Add the about 225 g 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 2.54 cm 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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