Ingredients:
- 1 block (14 oz) firm tofu, cut into small cubes
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 green onions, thinly sliced
- 1/4 lb ground pork or beef
- 2 tablespoons doubanjiang (spicy bean paste)
- 1 tablespoon soy sauce
- 1 teaspoon Sichuan peppercorns, toasted and ground
- 1 cup chicken or vegetable broth
- 1 teaspoon cornstarch mixed with 2 teaspoons water (optional, for thickening)
- Salt, to taste
- Cooked white rice, for serving
Instructions:
Heat the vegetable oil in a large skillet or wok over medium heat. Add the minced garlic, ginger, and sliced green onions. Stir-fry for about 1 minute until fragrant.
Add the ground pork or beef to the skillet. Cook, breaking up the meat with a spoon, until it's browned and cooked through.
Stir in the doubanjiang (spicy bean paste) and soy sauce. Cook for another minute to allow the flavors to meld.
Add the cubed tofu to the skillet, gently stirring to coat it with the sauce.
Pour in the chicken or vegetable broth and bring the mixture to a simmer. Let it cook for about 5-7 minutes, allowing the tofu to absorb the flavors of the sauce.
If desired, add the cornstarch slurry to the skillet to thicken the sauce. Stir gently to combine.
Taste the Mapo Tofu and adjust the seasoning with salt if needed.
Sprinkle the ground Sichuan peppercorns over the top of the Mapo Tofu and stir to incorporate.
Serve the Mapo Tofu hot over cooked white rice.
Enjoy your homemade Mapo Tofu!