Mapo Tofu is a classic Sichuan dish, and it's a staple on dinner tables in Sichuan and Chongqing.
This recipe for Mapo Tofu is absolutely delicious! Each piece of tofu soaks up the rich sauce, which is numbing, spicy, and savory. It's the perfect dish to eat with rice—I can easily finish three bowls!
Ingredients:
- Tofu
- Ground pork
- Chopped chilies (xiaomi la)
- Green onions
- Minced garlic
Instructions:
- Blanch the tofu in cold, salted water for 2 minutes, then set aside.
- Heat oil in a pan, add the ground pork, and stir-fry until it changes color. Add a spoonful of Pixian doubanjiang, minced ginger and garlic, and chilies, and stir-fry until fragrant.
- Add a bowl of water and bring to a boil. Season with soy sauce, dark soy sauce, and sugar.
- Add the tofu and a bowl of cornstarch slurry. Cook until the sauce thickens.
- Add Sichuan peppercorn powder and stir well. Garnish with green onions and serve."
