Easy 30-Minute Mapo Tofu by Xiengni

Ingredients

• 1 lb Minced pork (or beef)
• 2 tbsp Chili bean paste
• 1 tbsp Chili oil
• 1 tbsp Ground Szechuan peppercorn
• 1 cup Chicken stock
• 1 tbsp Cornstarch
• 2 tbsp Water
• 2 cloves Garlic, minced
• 1 tsp Ginger, minced
• 1 block Tofu, cubed (silken or firm)
• Optional Extra chili oil for serving
• Optional Cooked rice for serving

Instructions

1. Prepare your cornstarch slurry by whisking together cornstarch and water in a small bowl. Set aside. Crush your Szechuan peppercorns if using whole.
2. Heat a wok or large skillet over medium-high heat. Add minced pork and cook, breaking it up, until browned and cooked through, about 5-7 minutes.
3. Push the pork to one side of the pan. Add minced garlic and ginger to the cleared space and sauté until fragrant, about 30 seconds.
4. Stir in the chili bean paste and chili oil. Cook for 1-2 minutes until the oil is vibrant red and fragrant, allowing the paste to crisp slightly.
5. Add the ground Szechuan peppercorn and stir to combine with the pork and aromatics. Cook for another minute until aromatic.
6. Pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
7. Gently add the cubed tofu to the simmering sauce. Avoid stirring too vigorously to prevent breaking the tofu.
8. Give the cornstarch slurry a quick re-whisk and slowly pour it into the simmering sauce while gently stirring. Continue to stir until the sauce thickens to your desired consistency, about 1-2 minutes.
9. Simmer for an additional 2-3 minutes, allowing the flavors to meld and the tofu to heat through. Serve hot over rice with extra chili oil, if desired.