MOPO TOFU

Mapo tofu is a classic Chinese dish known for its spicy, savory flavor. Here’s a simple recipe to make it at home:

Ingredients:

• 1 block (about 14 oz) of firm tofu, diced into cubes
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 green onions, thinly sliced (white and green parts separated)
• 1 tablespoon doubanjiang (Chinese spicy fermented bean paste)
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon Sichuan peppercorns, toasted and ground
• 1/2 cup chicken or vegetable broth
• 1 teaspoon cornstarch mixed with 2 teaspoons water (cornstarch slurry)
• Salt to taste
• Cooked white rice for serving

Optional:

• 1/4 lb ground pork or beef
• 1 tablespoon Shaoxing wine (Chinese rice wine)
• 

Instructions:

1. If using ground meat, heat 1 tablespoon of oil in a skillet over medium heat. Add the ground meat and cook until browned. Remove from skillet and set aside.
2. Heat the remaining tablespoon of oil in the same skillet over medium heat. Add garlic, ginger, and the white parts of green onions. Stir-fry for about 1 minute until fragrant.
3. Add doubanjiang to the skillet and stir-fry for another minute.
4. If using, add the cooked ground meat back to the skillet.
5. Add soy sauce, sugar, and ground Sichuan peppercorns. Stir to combine.
6. Pour in the chicken or vegetable broth and bring to a simmer.
7. Gently add the diced tofu cubes to the skillet, being careful not to break them. Let the tofu simmer in the sauce for about 5 minutes.
8. Stir in the cornstarch slurry to thicken the sauce. Cook for another 1-2 minutes until the sauce has thickened.
9. Taste and adjust seasoning with salt if needed.
10. Garnish with the green parts of green onions.
11. Serve hot with steamed white rice.

Enjoy your homemade mapo tofu! Adjust the spiciness level according to your preference by adding more or less doubanjiang.