Mapo Tofu Weeknight Delight: 5 Simple Steps

Delicious Mapo Tofu: A Quick and Easy Weeknight Delight

Scale

1 lb Ground Pork (Substitute with ground chicken or turkey for leaner option.)
2 tbsp Shaoxing Wine (Dry sherry can be used as a substitute.)
2 tbsp Light Soy Sauce (Use light soy sauce for less intrusive flavor.)
1 tbsp Minced Ginger (Fresh is ideal, ground ginger can work in a pinch.)
1 tsp Sichuan Peppercorns (Adjust quantity based on freshness.)
3 tbsp Doubanjiang (Sichuan Douban Sauce) (Reduce heat if desired.)
2 tbsp Homemade Chili Oil (High-quality store-bought options are also suitable.)
1 tsp Five-Spice Powder (Can be adjusted or omitted based on personal taste.)
1 tbsp Sugar (Adjust to taste.)
14 oz Firm or Medium Firm Tofu (Soft tofu can be used but requires careful handling.)
2 tbsp Peanut Oil or Vegetable Oil (For frying, providing a neutral taste.)
1 cup Chicken Stock or Water (Water can be used for a lighter flavor.)
2 tbsp Green Onions (Used as both an aromatic during cooking and garnish.)

Cook Mode Prevent your screen from going dark

In a medium bowl, combine ground pork, Shaoxing wine, light soy sauce, and minced ginger. Mix well and let it marinate for at least 10 minutes.
In a small bowl, whisk together equal parts cornstarch and water until smooth. Set aside this mixture for later use.
Heat 2 tablespoons of peanut oil in a nonstick skillet over medium heat. Once hot, add Sichuan peppercorns and fry for 1-2 minutes until fragrant, then remove and set aside.
Add the marinated ground pork to the skillet and stir-fry over medium-high heat for 5-7 minutes until browned. Stir in Doubanjiang and cook for an additional 2-3 minutes.
Layer cubed tofu over the pork, followed by homemade chili oil, chicken stock, five-spice powder, and sugar. Simmer for 8-10 minutes.
Gradually add the cornstarch mixture, stirring gently. Cook for about 2-3 minutes until the sauce thickens.
Transfer to a serving bowl, garnish with green onions and Sichuan peppercorns, and serve hot over steamed rice.