Easy 20-min Mapo Tofu (Print Version)

# Ingredients:

→ Tofu and Proteins

01 - 1 lb soft tofu (silken or medium-firm tofu)
02 - ½ lb ground pork (substitute with lean ground chicken or beef)

→ Liquids and Broth

03 - 1 cup low-sodium chicken stock (or cold water)

→ Aromatics

04 - 3 cloves garlic, minced
05 - 1 scallion, finely chopped (whites and greens separated)
06 - ¼ teaspoon ginger, finely minced

→ Oils and Seasonings

07 - 1 tablespoon vegetable oil (or any neutral oil)
08 - 2 teaspoons salt (to cook tofu)
09 - 1½ tablespoons doubanjiang (spicy broad bean paste, chili bean paste, or tobanjang)
10 - 2 teaspoons chili oil (or red chili flakes)
11 - 1 teaspoon chicken bouillon powder
12 - ½ teaspoon dark soy sauce (or regular soy sauce)
13 - ½ teaspoon white granulated sugar (or cane sugar)
14 - ½ teaspoon ground Sichuan peppercorn (optional)
15 - 1 teaspoon toasted sesame oil

→ Cornstarch Slurry

16 - 1 tablespoon cornstarch (or potato starch)
17 - 2 tablespoons cold water

# Instructions:

01 - Combine 1 tablespoon cornstarch and 2 tablespoons cold water in a small bowl. Mix well and set aside.
02 - Using a sharp knife, cut the block of tofu horizontally in half, then make vertical and horizontal cuts to form 1-inch cubes.
03 - Fill a medium pot with water, season with salt, and bring to a boil. Blanch the tofu cubes in the boiling water for 60 seconds. Carefully strain the tofu into a colander without rinsing.
04 - Heat 1 tablespoon vegetable oil in a large non-stick pan over medium heat. Add the ground pork and cook for 4-5 minutes, stirring occasionally, until the liquids evaporate.
05 - Stir in the minced garlic, ginger, and scallion whites, and stir fry with the cooked meat for 1-2 minutes.
06 - Add chicken bouillon powder, doubanjiang, chili oil, dark soy sauce, sugar, and ground Sichuan peppercorns. Stir well to combine.
07 - Pour in the chicken stock or water, followed by the prepared cornstarch slurry. Allow the mixture to simmer and thicken.
08 - Gently add the tofu cubes to the sauce. Using a spatula, carefully toss the cubes into the sauce by lifting from the bottom to avoid breaking them.
09 - Drizzle with toasted sesame oil and garnish with scallion greens. Serve hot with rice.

# Notes:

01 - Blanching the tofu helps to firm up its texture for cooking.
02 - Doubanjiang is essential for authentic flavor, but adjust the amount based on heat tolerance.

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