MAPO DOFU (SICHUAN-STYLE TOFU)
4 servings
This dish is traditionally made with tofu and ground beef or pork. However, we often make a vegetarian version by simply omitting the meat.
Warm in a large skillet over medium-high heat:
- 1 tablespoon vegetable oil
If desired, add:
- (½ pound ground beef or pork)
Cook, using a wooden spoon to break up the meat, until cooked through and starting to crisp, about 5 minutes. Add to the skillet:
- 2 tablespoons Sichuan chili bean paste
- (1 tablespoon fermented black beans, rinsed)
- 1-inch piece ginger, peeled and minced
- 3 garlic cloves, minced
- (¼ teaspoon cayenne pepper)
Cook, stirring, until fragrant, about 1 minute. Carefully pour into the skillet (it may spatter):
- 1 cup chicken or vegetable stock or broth
- 1 tablespoon soy sauce
Immediately add to the skillet:
- 14 ounces soft or medium tofu, cut into ½-inch cubes
Let the sauce simmer without disturbing the tofu for about 3 minutes. Push the tofu to the sides of the skillet and stir into the sauce:
- 1 tablespoon cornstarch dissolved in 2 tablespoons cold water
Let the sauce thicken, then gently stir the tofu. Remove from the heat and sprinkle with:
- ½ teaspoon ground Sichuan pepper
- 1 green onion, thinly sliced