Gluten-Free Mapo Tofu with Zucchini Noodles

Ingredients

• about 450 g Firm tofu
• 2 medium Zucchini
• about 225 g Ground pork
• 2 tbsp Doubanjiang (fermented broad bean paste)
• 1 tbsp Chili oil
• 3 cloves Garlic
• 1 tbsp Ginger
• 1/2 cup Chicken broth
• 1 tbsp Tamari (gluten-free soy sauce)
• 1 tsp Cornstarch
• 2 stalks Scallions
• 1 tsp Sichuan peppercorns

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

Instructions

1. 1Place the about 450 g firm tofu on a clean kitchen towel or paper towels. Cover with another towel and place a heavy object on top (like a cutting board with cans) for at least 15 minutes to press out excess water. Once pressed, cut the tofu into 1.27 cm cubes.
2. 2Prepare the zucchini noodles using a spiralizer or a vegetable peeler to create long strands. Set aside.
3. 3Heat the 1 tbsp chili oil in a wok or large skillet over medium heat (around 162.8°C / 160°C). Add the about 225 g ground pork and stir-fry, breaking it up with a spoon, until it is browned all over, about 5 to 7 minutes.
4. 4Add the 3 cloves minced garlic, 1 tbsp minced ginger, and 2 tbsp doubanjiang to the skillet. Stir-fry for 1 minute until the mixture is very fragrant.
5. 5Gently add the 1.27 cm cubes of pressed tofu to the skillet. Stir very carefully to coat the tofu with the pork and doubanjiang mixture, trying not to break the tofu cubes.
6. 6Pour in the 1/2 cup chicken broth and 1 tbsp tamari. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the flavors to combine.
7. 7In a small bowl, mix the 1 tsp cornstarch with 1 tbsp of water until smooth to create a slurry. Pour this slurry into the simmering sauce in the skillet and stir gently until the sauce thickens, which should take about 1 to 2 minutes.
8. 8Stir in the 1 tsp Sichuan peppercorns. Serve the Mapo Tofu mixture immediately over the prepared zucchini noodles. Garnish with the 2 chopped scallions.

Substitutions

Related Guides