Mapo Tofu (Gluten-Free)

Ingredients

• 1 lb Firm tofu
• 0.5 lb Ground pork
• 3 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Doubanjiang (fermented chili bean paste)
• 2 tbsp Tamari (gluten-free)
• 1/2 cup Chicken broth
• 1 tbsp Cornstarch
• 1 tsp Sesame oil
• 2 stalks Scallions
• 1 tsp Sichuan peppercorns

Instructions

1. 1Cut the 1 lb firm tofu into 3/4-inch cubes.
2. 2Heat a 12-inch wok or large skillet over medium heat, about 300°F (150°C).
3. 3Add the 0.5 lb ground pork to the hot skillet and cook, breaking it up with a spoon, until it is browned all over, about 5-7 minutes.
4. 4Add the 3 cloves minced garlic, 1 tbsp minced ginger, and 2 tbsp doubanjiang to the skillet with the pork. Stir constantly and cook until fragrant, about 1 minute.
5. 5Pour in the 2 tbsp tamari and the 1/2 cup chicken broth. Stir to combine everything in the skillet and bring the liquid to a gentle simmer.
6. 6Carefully add the 3/4-inch tofu cubes to the simmering sauce. Gently stir to coat the tofu and let it simmer for 5 minutes, allowing the flavors to meld.
7. 7In a small bowl, whisk together the 1 tbsp cornstarch with 2 tbsp water until smooth. Pour this mixture into the skillet while stirring gently. Continue to stir until the sauce thickens, about 1-2 minutes.
8. 8Remove the skillet from the heat. Drizzle the 1 tsp sesame oil over the top. Finely chop the 2 stalks of scallions and sprinkle them over the dish along with the 1 tsp Sichuan peppercorns.
9. 9Serve the Mapo Tofu immediately over white rice.

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