Mapo Tofu
- 1 pound soft tofu, drained and cut into 1 inch cubes
- 3 tablespoons peanut oil
- 6 ounces ground pork
- 2 garlic cloves, minced
- 2 leeks, thinly sliced, thick green parts discarded
- 2 1/2 tablespoons chili bean paste
- 1 tablespoon fermented black beans
- 2 teaspoons Sichuan pepper, ground
- 1 cup chicken stock
- 2 teaspoons white sugar
- 2 teaspoons light soy sauce
- 2 tablespoons cornstarch mixed with 3 tablespoons cold water
- 1 tablespoon scallions, sliced
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Chili bean paste (2 1/2 tablespoons)
- Fermented black beans (1 tablespoon)
- Leeks (2)
- Scallions (1 tablespoon)
- Meat
- Ground pork (6 ounces)
- Canned Goods
Chicken stock (1 cup)
- Condiments
- Soy sauce, light (2 teaspoons)
- Cooking & Baking
- Cornstarch mixed with (2 tablespoons)
- Garlic cloves (2)
- Peanut oil (3 tablespoons)
- Sichuan pepper, ground (2 teaspoons)
- White sugar (2 teaspoons)
- Refrigerated
- Tofu, soft (1 pound)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published April 28, 2010 (2 years ago).
14 people saved this recipe.
