mapo_tofu

🥘 Ingredients

• szechuan peppercorns 2 tbsp
• vegetable oil 0.12 cup
• corn starch 1 tsp
• cold water 2 tsp
• firm silken tofu 1 pack
• garlic 3 cloves
• ginger 1 tbsp
• scallion greens ¼ cup
• ground pork ¼ pound
• chili bean paste/Pixiandouban 2 tbsp
• xiaoxing wine 2 tbsp
• low sodium chicken stock ¼ cup
• chili oil ¼ cup

1. 1

   Separate szechuan peppercorns . Heat half of the szechuan peppercorns until smoking lightly. Crush until finely ground.
2. 2

   Add vegetable oil to a wok with remaining szechuan peppercorns. Heat until lightly sizzling, around 1 ½ minutes . Discard peppercorns and leave oil.
3. 3

   Combine corn starch with cold water until homogeneous.
4. 4

   Dice firm silken tofu and microwave for 1 minute .
5. 5

   Dice garlic , ginger , thinly chop scallion greens .
6. 6

   Heat oil until smoking. Add ground pork and cook for about 1 minute . Add garlic and ginger and cook for about 15 seconds . Add chili bean paste/Pixiandouban , xiaoxing wine , low sodium chicken stock , szechuan peppercorn and bring to boil. Pour in corn starch slurry and cook for 30 seconds until thickened.
7. 7

   Stir in tofu, add chili oil , scallion greens, and simmer for 30 seconds longer.