Mapo Tofu is spicy and tongue-numbing in the BEST method THIS is Jet Tila's take on the dish from the Sichuan province of China!
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Mapo Tofu
RECIPE THANKS TO JET TILA
Level: Easy
Overall: 30 min
Active: 25 minutes
Yield: 2 to 4 portions

Components

2 tablespoons neutral oil
1 teaspoon Sichuan peppercorn powder
3 cloves garlic, minced
One 2-inch piece ginger, minced
6 ounces hamburger or pork
2 teaspoons fermented black bean sauce
1 tablespoon doubanjiang sauce
1 tablespoon dark or sweet soy sauce
1 tablespoon thin soy sauce
1 tablespoon sugar
1 teaspoon chicken powder
One 14- to 16-ounce plan silken tofu, cut into 1/2-inch cubes (see Cook's Note).
1 tablespoon cornstarch combined with 1 tablespoon water (cornstarch slurry).
3 scallions, chopped.

Instructions.

Heat a large frying pan or wok over high heat for about 2 minutes. Swirl in the oil and at the very first whisp of white smoke, include the Sichuan pepper powder, garlic and ginger and cook until fragrant, about 30 seconds. Stir in the ground meat, press flat and enable to brown for about 1 minute. Add the black bean sauce, then stir together with the garlic-ginger mix and meat.

Create the sauce by adding the doubanjiang sauce, dark soy sauce, thin soy sauce, sugar, chicken powder and 1 cup water. Stir well and allow the sauce to come to a boil. Stir in the tofu to coat and let it simmer 3 to 5 minutes to soak up the sauce. Include the cornstarch slurry and permit to simmer up until thickened to a light stew consistency, about 30 seconds. Taste and adjust as required, then leading with the scallions.

Cook's Note.

To help the tofu absorb the mapo sauce, you can cook it in boiling water for 1 to 2 minutes initially, then drain in a colander until you're prepared to include it to the skillet.

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How to Make Mapo Tofu with Jet Tila|Ready Jet Cook|Food Network.