Mapo Tofu (Egg-Free)

Ingredients

• about 450 g Soft or silken tofu
• about 225 g Ground pork (optional)
• 2 tablespoons Doubanjiang (chili bean paste)
• 1 tablespoon Soy sauce
• 1 tablespoon Fermented black beans (douchi)
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (minced)
• 1 cup Chicken broth or vegetable broth
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 1/2 teaspoon Sichuan peppercorns (ground)
• 2 tablespoons Green onions (chopped)
• 2 tablespoons Vegetable oil

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

Instructions

1. 1Cut tofu into small cubes and set aside.
2. 2If using ground pork, heat vegetable oil in a wok or skillet over medium-high heat. Add ground pork and cook until browned, about 5-7 minutes. Remove from skillet and set aside.
3. 3Add garlic and ginger to the skillet and cook for 30 seconds, until fragrant.
4. 4Add doubanjiang and fermented black beans to the skillet and cook for 1 minute, stirring constantly, until fragrant.
5. 5Pour in chicken broth or vegetable broth and bring to a simmer.
6. 6Add tofu and ground pork (if using) to the skillet. Gently stir to combine.
7. 7In a small bowl, mix cornstarch with water to form a slurry. Add the slurry to the skillet and cook for 1-2 minutes, until the sauce has thickened.
8. 8Stir in soy sauce and Sichuan peppercorns. Garnish with green onions and serve hot over rice.

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