Mapo Tofu
This mapo tofu recipe is the true blue, authentic real deal—the spicy, tongue-numbing, rice-is-absolutely-not-optional mapo tofu that you get in the restaurants!
Ingredients
- 1/2 cup oil
- 1-2 fresh Thai bird chili peppers (thinly sliced)
- 6-8 dried red chilies (roughly chopped)
- 1/2- 1 1/2 tablespoons Sichuan peppercorns (powdered or finely ground, reserving 1/4 teaspoon for garnish at the end; if you want a milder flavor use 1/2 or 1 teaspoon ground Sichuan peppercorn)
- 3 tablespoons ginger (finely minced)
- 3 tablespoons garlic (finely minced)
- 8 ounces ground pork
- 1-2 tablespoons spicy bean sauce (depending on your desired salt/spice levels)
- 2/3 cup low sodium chicken broth (or water)
- 1 pound silken tofu (cut into 1 inch/2.5cm cubes)
- 1/4 cup water
- 1 1/2 teaspoons cornstarch
- 1/4 teaspoon sesame oil (optional)
- 1/4 teaspoon sugar (optional)
- 1 scallion (finely chopped)
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