Mapo Tofu

• 14 oz silken tofu (cut into 1" cubes)
• ½ lb ground pork
• 2 tbsp doubanjiang (spicy bean paste)
• 1 tbsp fermented black beans (rinsed and minced)
• 3 clove garlic (minced)
• 1 tsp ginger (grated)
• ½ cup chicken broth
• 1 tbsp soy sauce
• 1 tsp Sichuan peppercorns (toasted and ground)
• 1 tsp cornstarch
• 1 tsp sesame oil
• 3 green onions (sliced)

How to Make It

1. 1

   Gently blanch tofu cubes in salted water 2 minutes. Drain carefully.

2. 2

   Brown pork in a wok. Add doubanjiang and black beans. Cook 1 minute until fragrant.

3. 3

   Add garlic and ginger. Cook 30 seconds. Add broth and soy sauce. Bring to a simmer.

4. 4

   Slide in tofu. Simmer gently 5 minutes — do not stir or tofu will break.

5. 5

   Mix cornstarch with 2 tbsp cold water. Drizzle in while stirring to thicken.

6. 6

   Finish with sesame oil. Top with ground Sichuan pepper and green onions. Serve with rice.