A delicious, spicy, savory meal of tofu, ground pork, scallions, garlic, ginger, and more
Marinate the Pork
- ¾ lb ground pork
- ½ tsp sesame oil
- 1 pinch salt
- 1 tsp Chinese cooking wine
- 4 cloves garlic diced
- 1 inch ginger diced
- 4 green onions diced
- 2 tbsp canola oil
- 2 tbsp fermented chili bean paste
- 1 tsp fermented black beans in chili oil optional
- 4 dried chili peppers sliced
- 1 tbsp Szechuan peppercorns crush half
- 1.25 cups chicken broth
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 block tofu diced
- 1.5 tbsp corn starch
- 3 tbsp water
- 2 cups white rice
Combine pork, salt, sesame oil, and cooking wine in a mixing bowl. Leave it on the counter while you prepare the rest of the ingredients.
Add canola oil to skillet and heat up on medium. Once hot, add pork and cook until no longer pink. Take pork out of skillet and put it aside.
You should probably start cooking the rice now.
Add fermented chili bean paste and black beans (optional) to skillet and fry for 1 minute.
Add the garlic, ginger, half of the green onion, and dried chili peppers. Cook for 4 minutes, or until onions are starting to get translucent.
Add chicken broth and peppercorns, turn heat up to medium-high, wait for it to boil.
Add tofu and pork. Cook for 8 minutes, don't stir too much before this or tofu can break.
Add sugar and soy sauce.
Mix water and corn starch in separate bowl and stir into the mapo tofu
Garnish with the other half of the diced green onion. Serve over white rice.
Calories: 752kcalCarbohydrates: 85gProtein: 31gFat: 31gSaturated Fat: 8gCholesterol: 61mgSodium: 590mgPotassium: 473mgFiber: 3gSugar: 4gVitamin A: 252IUVitamin C: 9mgCalcium: 180mgIron: 3mg