Preparation:   

Preparation time: 10 mins

Cooking time: 10 mins

Serving: 4

Ingredients:

• 1 lb firm or extra firm block tofu cut into 1" – 1.5" cubes, depending on your preference
• 8 oz ground pork
• 2 tbsp doubanjiang (chili bean paste)
• 4 cloves garlic minced
• 1 tbsp ginger minced

  Sauce

• 1/3 cup chili oil adjust to your spice preference
• 1 tbsp toasted ground sichuan peppercorn
• 1 tbsp sugar
• 1/4 tsp msg
• 1 tsp dark soy sauce
• 1 tbsp shaoxing wine
• 2 cup chicken stock
• Salt to taste

Cornstarch Slurry

• 1 tbsp cornstarch
• 1/4 cup water

Instructions:

1. Cut the tofu block into desired width. I prefer bigger pieces so I slice the block in half width-wise then into cubes.
2. To a pot of boiling water, add 1 tbsp kosher and the tofu and blanch until just before the water begins to boil (2-3 min). Drain and set aside.
3. Over high heat, fry ground pork in 2 tbsp neutral oil, or until the water has evaporated from the meat and fat is rendered and slightly crispy, about 3-4 minutes. Add in doubanjiang, garlic, and ginger – continue cooking until aromatics have softened, chili bean paste has cooked through, and oils have been extracted, about 2-3 minutes.
4. To your pork, add chili oil, chicken stock, toasted sichuan peppercorn, dark soy, shaoxing wine, sugar, and msg. Stir to combine.
5. Add back your tofu and simmer for 5 minutes over medium heat.
6. Add your cornstarch slurry to thicken and stir until it reaches your desired consistency. Salt to taste. Garnish with fresh scallions and serve with rice – enjoy!

Posted by Coba Grills and we thank CJ Eats for this delicious recipe and the recipe link https://cjeatsrecipes.com/mapo-tofu/