Mapo Tofu (Shellfish-Free)

Ingredients

• 1 lb Firm tofu
• 1/2 lb Ground pork (or ground beef)
• 2 tbsp Doubanjiang (fermented broad bean paste)
• 1 tbsp Douchi (fermented black beans)
• 2 tbsp Soy sauce (low sodium)
• 1 tsp Sugar
• 1 tbsp Cornstarch
• 1/2 cup Chicken broth (low sodium)
• 1 tsp Sichuan peppercorns
• 3 cloves Garlic
• 1 inch Ginger
• 3 stalks Green onions
• 2 tbsp Vegetable oil
• 4 cups Cooked white rice

Instructions

1. 1Cut the 1 lb firm tofu into 1-inch cubes. Bring a medium pot of water to a boil over high heat (212°F / 100°C). Carefully add the tofu cubes to the boiling water and blanch for 3 minutes. Drain the tofu and set it aside.
2. 2Prepare the aromatics: Finely mince the 3 cloves garlic and the 1 inch ginger. Chop the 3 stalks green onions, separating the white parts from the green tops. In a small bowl, combine 1 tbsp douchi (fermented black beans) with 1 tbsp soy sauce (low sodium).
3. 3In a separate small bowl, whisk together 1 tbsp cornstarch with 2 tbsp water to create a smooth slurry. Set aside.
4. 4Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat (375°F / 190°C). Add the 1/2 lb ground pork (or ground beef) 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.
5. 5Add the minced garlic, minced ginger, 2 tbsp doubanjiang (fermented broad bean paste), and the prepared douchi and soy sauce mixture to the skillet. Stir-fry for 1 minute until the mixture is very fragrant.
6. 6Pour in 1/2 cup chicken broth (low sodium) and 1 tsp sugar. Stir everything together and bring the sauce to a gentle simmer. Reduce the heat to medium-low (300°F / 150°C).
7. 7Gently add the blanched tofu cubes to the simmering sauce. Stir carefully to coat the tofu without breaking it. Let it simmer for 5-7 minutes, allowing the tofu to absorb the flavors of the sauce.
8. 8Stir the cornstarch slurry again, then slowly pour it into the skillet while stirring the sauce. Continue to stir gently for about 1 minute until the sauce thickens to a glossy consistency.
9. 9Remove the skillet from the heat. Sprinkle the top with 1 tsp Sichuan peppercorns and the chopped green parts of the 3 stalks green onions. Serve immediately over 4 cups cooked white rice.

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