A simple, delicious Chinese Mapo Tofu recipe (mabo dobu is the Japanese adaptation) that has been passed on for years.

Tips:

• Blanch tofu in salted water for 1-2 minutes, this helps firm it up and prevents from breaking while cooking.
• Toast and grind Sichuan peppercorns to release their unique flavor. Adjust the amount based on your spice tolerance; they add a distinct numbing sensation
• Mix cornstarch with water to create a slurry for thickening the sauce. Add it gradually while stirring to achieve your desired consistency.

Mapo Tofu , with its bold flavors and spicy kick, pairs best with beverages that can balance and complement the heat.

• Jasmine Tea
• Fruity Rose Wine
• Viognier White Wine
• Cold Beer

Baijiu, the national spirit of China is clearly to be avoided with Mapo Tofu because of its high alcohol content.

Now, Ingredients

• 1 tablespoon cold water
• 1 teaspoon cornstarch
• ½ pound ground pork
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger root
• 1 (16 ounce) package firm tofu, cut into 1 inch pieces
• 5 tablespoons soy sauce
• 2 tablespoons hot bean sauce
• 1 teaspoon white sugar
• 3 green onions, chopped
• 1 teaspoon sesame oil

Directions

Step 1: Mix water and cornstarch in a small bowl; set aside.

Step 2: Brown ground pork in a small skillet over medium-high heat, about 5 minutes. Drain fat.

Step 3: Heat oil over medium-high heat in a large skillet or wok. Cook garlic and ginger in oil until fragrant, about 1 minute. Stir in tofu and cook for 2 minutes. Season with soy sauce, hot bean sauce, and sugar; stir to combine.

Step 4: Stir in cooked pork and green onion. Sprinkle with cornstarch and water mixture; cook and stir until thickened, about 2 minutes. Stir sesame oil into the thickened mapo tofu.