Best Mapo Tofu

De No Recipes · 30 min

Ingredientes

Preparación

1. Bring 2 cups of water and 1 teaspoon of salt to a boil. Add the tofu and cook for 1 minute, then drain well in a colander.
2. Whisk together the chicken stock, potato starch and sesame oil and set aside.
3. Heat the vegetable oil in a frying pan until very hot but not smoking. Add the Sichuan pepper and douchi and stir-fry a few seconds until fragrant.
4. Add the doubanjiang and stir-fry a few seconds until the oil turns red.
5. Add the scallion whites, garlic and ginger and stir-fry until the aromatics start to caramelize.
6. Add the ground pork and stir-fry, breaking it into small pieces.
7. Stir the sauce mixture, pour it into the pan and let it boil until it thickens.
8. Add the tofu and toss gently to coat evenly with the sauce.
9. Serve garnished with the scallion greens and hot rice.

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