mapo tofu;

Tofu tossed in a spicy sichuan chili sauce made with pork and bean paste.

Prep Time: 20

Cook Time: 15

Total Time: 35

Oven Temp: -

Servings:

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1-2 fresh Thai chili peppers
¼ cup oil
2 tsp sichuan peppercorns can replace with 1 tsp black pepper and 1 tsp ground corriander if you can't find sichuan peppercorns
6-8 dried red chilis
3 Tbsp garlic finely minced
3 Tbsp ginger finely minced
8 oz ground pork or sausage
2 Tbsp spicy bean mapo sauce
⅔ cup low sodium chicken broth
1½ tsp cornstarch
12-16 oz tofu desired firmness
2 tsp chili oil to taste
¼ tsp sesame oil optional
1 scallion optional

Drain tofu and slice into cubes. Set onto paper towels to drain and set aside. Grind Sichuan peppercorns if using. Slice thai chili peppers thinly.
Heat the oil in a large saucepan over medium heat. Add the ground Sichuan peppercorns and stir occasionally for 30 seconds. Add the ginger and cook 1 minute. Add the garlic and fry for another minute.
Turn heat on saucepan to high and add the ground pork. Break up the meat and fry until cooked through.
Add the spicy bean sauce and stir it in well. Add chicken broth to the mixture and stir. Simmer for approximately 1-2 minutes.
In a small bowl, combine cornstarch and ¼ c. water and mix. Add to sauce on the stove and stir to integrate. Let mixture simmer until the sauce starts to thicken.
Add chili oil, sliced thai peppers, and crushed red chilis to the mixture. Add the tofu and toss gently to coat. Cook 3-5 minutes.
Serve over rice. Garnish with sesame oil and sliced scallion, as desired.

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