Gluten-Free Egg-Free Mapo Tofu

Ingredients

• 1 lb Firm tofu
• 1/2 lb Ground pork
• 2 tbsp Doubanjiang (chili bean paste)
• 1 tbsp Gluten-free soy sauce (tamari)
• 1 tbsp Rice wine (Shaoxing)
• 1 tbsp Cornstarch
• 1 tsp Sesame oil
• 3 cloves Garlic
• 1 inch Ginger
• 2 stalks Green onions
• 1/2 cup Vegetable broth
• 1 tsp Sugar

Instructions

1. 1Cut the 1 lb firm tofu into 1-inch cubes. Bring a medium pot of water to a boil. Carefully add the tofu cubes to the boiling water and blanch for 2 minutes. Drain the tofu and set it aside.
2. 2Heat 1 tablespoon of vegetable oil (not listed, assuming it's a pantry staple for frying) in a 12-inch skillet or wok over medium-high heat (400°F / 200°C). Add the 1/2 lb ground pork and stir-fry, breaking it up with a spoon, until it is browned all over, about 5-7 minutes. The pork should no longer be pink.
3. 3Add the 3 cloves of minced garlic and the 1 inch of grated ginger to the skillet with the pork. Stir-fry for 1 minute until you can smell their fragrance.
4. 4Stir in the 2 tablespoons of doubanjiang (chili bean paste) and cook for 1 minute, stirring constantly, until it darkens slightly and becomes very aromatic.
5. 5Pour in the 1/2 cup vegetable broth, 1 tablespoon gluten-free soy sauce (tamari), 1 tablespoon rice wine (Shaoxing), and 1 teaspoon sugar. Stir everything together and bring the sauce to a gentle simmer.
6. 6Carefully add the blanched 1 lb tofu cubes to the simmering sauce. Gently stir to coat the tofu. Let it simmer for 5 minutes, allowing the tofu to absorb the flavors.
7. 7In a small bowl, whisk together the 1 tablespoon cornstarch with 2 tablespoons of water until smooth. Pour this mixture into the simmering sauce while stirring gently. Continue to stir until the sauce thickens, which should take about 1-2 minutes. The sauce should coat the back of a spoon.
8. 8Remove the skillet from the heat. Stir in the 1 teaspoon sesame oil. Chop the 2 stalks of green onions. Serve the Mapo Tofu hot, garnished with the chopped green onions, with rice.

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