Egg-Free & 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, and blanch for 2 minutes. Drain the tofu and set it aside.
2. 2Heat the 2 tbsp vegetable oil in a 30.48 cm skillet or wok over medium-high heat, approximately 190°C. Add the about 225 g ground pork (or plant-based ground) and stir-fry, breaking it up with a spoon, until it is browned and no longer pink, about 5-7 minutes.
3. 3Add the 2 tbsp doubanjiang and 1 tbsp douchi to the skillet. Stir-fry with the pork for 1 minute until the mixture is fragrant and the doubanjiang has darkened slightly.
4. 4Add the 3 cloves minced garlic and 2.54 cm grated ginger to the skillet. Stir-fry for 30 seconds until fragrant, being careful not to burn them.
5. 5Pour in the 1 tbsp soy sauce, 1 tsp sugar, and 1 cup chicken broth (or vegetable broth). Stir everything together and bring the liquid to a gentle simmer.
6. 6Carefully add the blanched about 450 g tofu cubes to the simmering sauce. Gently stir to coat the tofu and let it simmer for 5 minutes, allowing the tofu to absorb the flavors.
7. 7In a small bowl, whisk together the 1 tbsp cornstarch and 2 tbsp water until smooth, creating a slurry. Pour this slurry into the skillet while stirring constantly. Continue to cook and stir for 1-2 minutes until the sauce has thickened to coat the back of a spoon.
8. 8Remove the skillet from the heat. Stir in the 1/2 tsp Sichuan peppercorn powder. Sprinkle the 2 sliced scallions over the top.
9. 9Serve the Mapo Tofu hot, ideally with steamed rice.

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