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Ingredients

1 (16 ounce) package soft tofu, cut into 1/3-inch cubes 1 tablespoon cornstarch 1 tablespoon water, or as needed 6 ½ tablespoons vegetable oil 2 spring onions, roughly chopped 1 (3/4 inch thick) slice fresh ginger, chopped 2 teaspoons Sichuan peppercorns 1 clove garlic, minced 5 ounces ground pork 1 tablespoon doubanjiang (spicy broad bean paste) 2 teaspoons rice wine 1 teaspoon soy sauce 1 teaspoon salt, or to taste

Nutrition Info

357.9 calories carbohydrate: 6.3 g cholesterol: 22.8 mg fat: 31.4 g fiber: 0.7 g protein: 14.7 g saturatedFat: 5.9 g servingSize: - sodium: 917.4 mg sugar: 1.8 g transFat: : - unsaturatedFat: : -

Place tofu in a bowl and cover with boiling water. Let sit for 1 minute, drain.
Mix water and cornstarch together in a bowl to make a runny paste.
Heat oil in a wok or large skillet over medium heat. Cook and stir spring onions, ginger, peppercorns, and garlic until fragrant, about 1 minute. Stir in ground pork, doubanjiang paste, rice wine, and soy sauce, cook, stirring frequently, until pork is browned, about 5 minutes.
Stir drained tofu into the wok or skillet. Cook and stir until coated with sauce, about 2 minutes. Season with salt. Pour in cornstarch paste and mix well until sauce thickens, about 1 minute.

4 servings

An authentically delicious Sichuan recipe for ma po tofu, with soft tofu flavored with ginger, garlic, and the secret weapon - doubanjiang paste.