Mapo Dofu

Submitted By: Downhome

258 Views | 6 Likes

Difficulty: easy Prep Time: More than 15 Minutes Total Time: More than 1 hour

1 block firm tofu (about 1 lb), drained and cut into 1/2-inch cubes
3 tbsp oil
1 lb ground pork
2 cloves garlic, minced
2 tbsp chili garlic paste
2 tbsp fermented black bean paste
1 cup chicken stock (or water)
1/2 can peas
2 tsp white sugar
2 tsp soy sauce
Salt, to taste
4 tbsp cornstarch mixed with 6 tbsp cold water
1 tbsp thinly sliced scallions (opt.)

Heat oil in a wok over high heat. Add pork and garlic and stir-fry until pork is crispy and starting to brown, but not yet dry. Reduce heat to medium. Add chili garlic paste and bean paste and stir-fry for about 1 minute. Add stock (or water) and stir well. Carefully mix in the drained tofu and peas. Don’t stir or tofu may break up. Season with sugar, soy sauce and salt to taste. Simmer for about 5 minutes, allowing the tofu to absorb the flavours of the sauce. Add cornstarch mixture in 2 or 3 stages, mixing well, until sauce has thickened enough to coat the back of a spoon. (Don’t add more than you need.) Serve while still hot in a deep plate or wide bowl. Garnish with optional scallions.