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Weeknight Mapo Tofu with Ground Pork Recipe

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This recipe for Weeknight Mapo Tofu with Ground Pork is from Tara's Kitchen , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp vegetable oil
8 oz ground pork
1 jalapeno, thinly sliced
4 garlic cloves, sliced
1 1 1/2-inch piece ginger, peeled, finely chopped
4 scallions, chopped, plus more for serving
1 tbsp tomato paste
1 tsp ground Sichuan peppercorns or freshly ground black pepper
2 cups low sodium chicken broth
3 tbsp Chinese black bean garlic sauce
1 tbsp cornstarch 1 lb silken tofu, drained, cut into 1" pieces
Torn basil leaves and steamed white rice (for serving)
Directions:
Directions:
Step 1
Heat oil in a small heavy pot over medium-high. Add ground pork and cook undisturbed until very well browned, about 5 minutes. Break pork up into small pieces and continue to cook, stirring occasionally, until browned all over, about 3 minutes longer. Add jalapeno, garlic, ginger, and 4 scallions and cook, stirring often, until softened and very fragrant, about 3 minutes. Add tomato paste, and Sichuan peppercorns and cook, stirring constantly, until paste is slightly darkened in color, about 1 minute. Add broth and black bean garlic sauce and bring to a simmer. Mix cornstarch and 1 tbsp water in a small bowl to form a slurry then stir into broth. Return to a simmer and cook just until slightly thickened, about 1 minute. Add tofu, cover pot, and let simmer gently until tofu is heated through (do not stir or tofu will break apart).

Step 2
Divide mapo tofu into bowls, and top with basil and more chopped scallion. Serve with rice.
Number Of Servings:
Number Of Servings:
4

 

 

 

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