Shellfish-Free Mapo Tofu

Ingredients

• 1 lb Silken tofu
• 1/2 lb Ground pork
• 2 tbsp Doubanjiang (fermented broad bean paste)
• 2 tbsp Soy sauce
• 1 tsp Sugar
• 1 tbsp Cornstarch
• 1 cup Chicken broth
• 1 tsp Sichuan peppercorns
• 3 cloves Garlic
• 1 inch Ginger
• 2 stalks Scallions
• 2 tbsp Vegetable oil
• 1 tbsp Chili oil

Instructions

1. 1Carefully cut the 1 lb of silken tofu into 1-inch cubes. Bring water to a rolling boil in a medium saucepan over high heat (212°F / 100°C). Gently add the tofu cubes and blanch for 2 minutes. Carefully drain the tofu and set it aside.
2. 2Heat the 2 tbsp of vegetable oil in a large wok or a 12-inch skillet over medium-high heat (325-375°F / 160-190°C). Add the 1/2 lb of ground pork and stir-fry, breaking it up with a spoon, for 5-7 minutes until it is fully browned and no pink remains. The internal temperature should reach 160°F (71°C).
3. 3Add the 2 tbsp of doubanjiang, 3 cloves of minced garlic, and 1 inch of grated ginger to the browned pork. Stir-fry for 1 minute, stirring constantly, until the mixture is very fragrant.
4. 4Pour in the 1 cup of chicken broth. Bring the mixture to a gentle simmer over medium heat (around 185-205°F / 85-96°C), stirring occasionally.
5. 5Stir in the 2 tbsp of soy sauce and 1 tsp of sugar until fully combined.
6. 6Gently add the blanched 1 lb of silken tofu cubes to the simmering sauce. Let it simmer for 5 minutes, allowing the tofu to absorb the rich flavors of the sauce.
7. 7In a small bowl, whisk together the 1 tbsp of cornstarch with 2 tbsp of cold water until smooth. Pour this cornstarch slurry into the simmering sauce, stirring continuously, until the sauce thickens to your desired consistency, which should take about 1-2 minutes.
8. 8Remove the wok from the heat. Stir in the 1 tsp of Sichuan peppercorns and 1 tbsp of chili oil. Garnish with the 2 stalks of thinly sliced scallions and serve immediately, perhaps over plain steamed rice.

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