Mapo Tofu

Name: Mapo Tofu
Cuisine: Asian
Ingredients: ½ teaspoon Sichuan peppercorns, toasted and cooled; 1 (14- to 17-ounce) package tofu (not silken), rinsed; 3 tablespoons peanut or vegetable oil; 5 ounces ground pork butt (not lean; ⅔ cup); 2½ tablespoons toban jiang (hot bean sauce); 1 tablespoon fermented black beans, rinsed, drained, and chopped; 2 teaspoons Sichuan chili powder; 1 cup chicken stock or reduced-sodium chicken broth; 2 teaspoon soy sauce; 1 teaspoon sugar; 1 tablespoons cornstarch; 4 teaspoons water; 4 scallions, chopped (½ cup); Equipment: an electric coffee/spice grinder; a well-seasoned 14-inch flat-bottomed wok

Instructions

Mapo tofu, with its fragrant sauce of chiles, fermented black beans, ground pork, and Sichuan peppercorns, is a classic example of Sichuan’s famed ma la flavor.

Updated at: Fri, 22 Nov 2024 22:06:18 GMT