Weeknight Mapo Tofu with Ground Pork
A comforting Chinese-inspired dish featuring silken tofu and ground pork in a savory, spicy sauce made with black bean garlic sauce, ginger, and Sichuan peppercorns. This quick and flavorful weeknight version delivers all the classic mapo tofu flavors in a simplified preparation.
Ingredients
- •2 tablespoons vegetable oil
- •8 ounces ground pork
- •1 whole jalapeño
- •4 cloves garlic
- •1 piece ginger
- •4 whole scallions
- •1 tablespoon tomato paste
- •1 teaspoon ground Sichuan peppercorns
- •2 cups low-sodium chicken broth
- •3 tablespoons Chinese black bean garlic sauce
- •1 tablespoon cornstarch
- •1 pound silken tofu
- •1 to taste basil leaves and steamed rice
Cooking Instructions
- 1.
Heat oil in a small heavy pot over medium-high. Add ground pork and cook undisturbed until very well browned, about 5 minutes. Break pork up into small pieces and continue to cook, stirring occasionally, until browned all over, about 3 minutes longer. Add jalapeño, garlic, ginger, and 4 scallions and cook, stirring often, until softened and very fragrant, about 3 minutes. Add tomato paste and Sichuan peppercorns and cook, stirring constantly, until paste is slightly darkened in color, about 1 minute. Add broth and black bean garlic sauce and bring to a simmer. Mix cornstarch and 1 Tbsp. water in a small bowl to form a slurry, then stir into broth. Return to a simmer and cook just until slightly thickened, about 1 minute. Add tofu, cover pot, and let simmer gently until tofu is heated through (do not stir or tofu will break apart).
15 min
- 2.
Divide mapo dofu into bowls and top with basil and more chopped scallion. Serve with rice.
2 min