Mapo Tofu

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Recipe summary

This dish is Szechuan in its roots but is enjoyed around the world. It is a humble, comfort food kind of dish – a spicy, easy-to-eat mixture of ground pork, tofu, chili sauce and garlic and ginger. It comes together in minutes, so makes for a fast weekday meal.

If you can’t find black bean sauce, you can replace it with added hoisin sauce of the same measure.

Photo by Michael Olson

Preparation time:
Cooking time:
Yield: 4

Ingredients

1/4 to 1/2 cup chicken stock or water
3 tablespoons black bean sauce
2 tablespoons hoisin sauce
1 tablespoon chili sauce (such as Sambal Olek or Sriracha), optional
1 tablespoon vegetable oil
1/2 pound ground pork
2 cloves garlic, minced
1 inch fresh ginger, finely grated
1 pound medium or firm tofu, diced
1 tablespoon cornstarch whisked with 1/4 cup of cool water
2 green onions, chopped

Directions

In a small bowl, whisk the chicken stock (or water), black bean sauce, hoisin and chili sauce and set aside. Have all of the other ingredients prepared and on hand before you begin cooking.
Heat a wok or large skillet on medium high heat and add the oil. Add the ground pork and sauté until it is cooked through, about 4 minutes. Add the garlic and ginger and cook one minute more.
Add the sauce mixture, bring up to a simmer and stir in the diced tofu, tossing gently but thoroughly to coat. Add the cornstarch mixture and stir in, cooking until the dish fully returns to a simmer. Stir in the green onions and serve immediately.