Mapo tofu is a popular dish to order at any Sichuan restaurant. I decided to make this because it’s one of those dishes that we like to order when we eat out. The ground pork is first browned and then stir-fried with leeks, garlic and ginger. The tofu cubes were added next followed by the spicy sauce. The dish came out spicy and delicious. My husband and youngest son loved the dish so much that I will be making this again soon. I served this flavorful dish over steamed rice. Enjoy!
- 2 tablespoons vegetable oil
- ½ lb ground pork or beef
- 1 leek, white parts only, thinly sliced at an angle
- 2 cloves garlic, minced
- 1 knob ginger, peeled and grated
- 1 lb medium-firm tofu, drained and cut into 1-inch cubes
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
- Chopped green onion
- 1 tablespoon fermented black beans
- 1 cup chicken stock
- 2 tablespoons chili bean sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 2 teaspoons soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons sugar
- ¼-½ teaspoon ground Sichuan pepper
- Rinse the black beans to remove any grit. In a small bowl, mash the black beans with the back of a spoon.
- In a medium bowl, combine together the black beans, stock, chili bean sauce, rice wine, soy sauce, sesame oil, sugar and Sichuan pepper. Set aside.
- Heat a large skillet over high heat. Add oil and swirl to coat all sides. Add the ground pork and stir-fry for 2 minutes or until meat is brown and no longer pink.
- Reduce heat to medium and then add the leek, garlic and ginger; stir-fry for 1 minute.
- Give the sauce one last stir and then add to the pan. Bring the mixture to a boil and then gently add the tofu cubes, making sure not to move them around too much. Cook for 2 to 3 minutes or until tofu has completely absorbed the sauce.
- Give the cornstarch mixture one last stir and then stir into the pan. Continue cooking until sauce has thickened. Sprinkle with chopped green onions.
- Serve with steamed rice. Enjoy!