Gluten-Free Mapo Tofu

Ingredients

• about 450 g Firm tofu
• about 225 g Ground pork
• 2 tbsp Doubanjiang (fermented bean paste)
• 1-2 tbsp Chili oil
• 3 cloves Garlic
• 1 tbsp Ginger
• 1 cup Chicken broth (gluten-free)
• 1 tbsp Coconut aminos
• 1 tsp Arrowroot powder
• 2 Green onions
• 1 tsp Sesame oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut tofu into 2.54 cm cubes and blanch in boiling water for 2 minutes. Drain and set aside.
2. 2Heat chili oil in a wok or large skillet over medium heat. Add ground pork and stir-fry until browned, about 5-7 minutes. Drain off excess fat.
3. 3Add garlic and ginger to the wok. Stir-fry until fragrant, about 30 seconds.
4. 4Add doubanjiang and stir-fry for 1 minute.
5. 5Pour in chicken broth and coconut aminos. Bring to a simmer.
6. 6Gently add tofu to the wok. Simmer for 5-7 minutes, allowing the tofu to absorb the flavors.
7. 7In a small bowl, mix arrowroot powder with 1 tbsp water to form a slurry. Pour the slurry into the wok and stir gently until the sauce thickens.
8. 8Stir in sesame oil. Garnish with green onions and serve hot with rice.

Substitutions

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