Mapo Doufu

Name: Mapo Doufu
Ingredients: 1 tablespoon red chile flakes; 1 tablespoon hot water; 1/4 cup soybean oil; 1 1/2 teaspoons Sichuan peppercorns; 1 large clove garlic, sliced thin; 1/4 pound ground pork; 2 1/2 tablespoons doubanjiang (spicy broad bean paste); 1 (15 ounce) container soft tofu, drained and cubed; 1/4 cup water; 3 green onions, sliced

10 ingredients

3 steps

Ingredients

1 tablespoon red chile flakes
1 tablespoon hot water
1/4 cup soybean oil
1 1/2 teaspoons Sichuan peppercorns
1 large clove garlic, sliced thin
1/4 pound ground pork
2 1/2 tablespoons doubanjiang (spicy broad bean paste)
1 (15 ounce) container soft tofu, drained and cubed
1/4 cup water
3 green onions, sliced

Directions

1

Place red pepper flakes in a small bowl of hot water. Let soak until softened.
2

Heat a wok over medium-high heat until very hot; pour in oil. Add peppercorns; toss briefly until aromatic. Add garlic; stir until aromatic, 10 to 15 seconds. Add ground pork; saute until until browned and crumbly, about 2 minutes.
3

Mix doubanjiang and red chile flakes into the pork mixture. Let simmer for about 1 minute. Add tofu and water; gently stir to coat. Bring to a boil. Reduce heat to medium-low; let simmer until flavors meld, 3 to 4 minutes. Remove from heat and toss in green onions.