Cheat’s Mapo Tofu

Method5 steps · about 15 min

1. 1

   Step 1: Have the ginger (1 tbsp) and garlic (5 cloves) minced and the scallion chopped before cooking. In a wok over medium-high heat, brown the ground pork (6 oz), breaking it up with a spatula, until cooked through and at least 160°F/71°C. Add the ginger and garlic and stir-fry until lightly crisped. Stir in the full 200 g mapo tofu sauce packet.

   Uses 6 oz ground pork · 1 tbsp minced ginger · 5 cloves garlic, minced · 200 g prepared mapo tofu sauce

   
2. 2

   Step 2: Turn the heat up to high, add the 1 cup sauce water and bring the mixture to a boil.

   Uses Cooked pork and aromatics in mapo sauce · 1 cup water for the sauce

   
3. 3

   Step 3: While the sauce comes to a boil, cut the silken tofu (24 oz) into large 1½-inch cubes. Add all the tofu to the wok and fold it gently into the sauce without breaking it up. Heat until the tofu is hot through.

   Uses Boiling pork sauce · 24 oz silken tofu

   
4. 4

   Step 4: Mix the 2 tsp cornstarch with the separate 1 tbsp cold slurry water until smooth. Stir this slurry into the wok and cook until the sauce thickens, becomes glossy and coats the spatula.

   Uses Tofu in the hot pork sauce · 2 tsp cornstarch · 1 tbsp cold water for the cornstarch slurry

5. 5

   Step 5: Simmer the thickened tofu and sauce for 1 more minute. Top with the chopped scallion (1) and, if wanted, the Sichuan peppercorn powder (½ tsp). Serve immediately as eight small portions, with white rice alongside if desired.

   Finish simmering the mapo tofu · 1 minUses Thickened mapo tofu · 1 scallion, chopped · ½ tsp Sichuan peppercorn powder, optional