Mapo Tofu

When I started making homemade Mapo Tofu, what surprised me most was how quick and easy it is! Wilt some greens in towards the end for a one-dish meal. This mostly-authentic recipe is based on the Mapo Tofu recipe at Rasamalaysia.com, adjusted for taste and what I can find at the local Asian grocery store. It makes a pretty spicy dish. To moderate the heat, replace some or all of the chili oil with vegetable oil. I LOVE Szechuan peppercorns, so I use a lot of them. Use less if you like.

• Ready In: 20 mins
• Serves: 3-4

Ingredients

• 1  garlic clove, minced
• 1⁄4 lb ground pork (optional) or 1⁄4 lb ground chicken (optional)
• 2  tablespoons  spicy  bean paste
• 2  teaspoons chili powder
• 2  teaspoons light soy sauce
• 12 1⁄3 ounces silken tofu (preferably firm or extra-firm)
• 2  tablespoons  vegetable oil
• 1  tablespoon  chili oil
• 1  tablespoon  black bean garlic sauce
• 1  leek, ends trimmed, sliced and rinsed
• 1⁄2 cup low sodium chicken broth or 1⁄2 cup vegetable broth
• 1 1⁄2 teaspoons cornstarch
• 1 1⁄2-2  tablespoons szechuan peppercorns, ground

Directions

1. Combine garlic, spicy bean paste, chili powder, soy sauce, black bean garlic sauce and (optionally) meat.
2. Cut the tofu into 1/2 to 3/4-inch cubes.
3. Heat a wok or large skillet over high heat and add the vegetable and chili oil.
4. When the oil is very hot and starting to smoke, add the ground meat or seasoning mixture and stir-fry for 2-3 minutes with meat, 30-60 seconds without.
5. Add the leek and cook for an additional 2-3 minutes.
6. Stir the cornstarch into the broth and add to the wok along with the tofu. Stir gently until thoroughly combined.
7. Lower the heat and simmer for 3-4 minutes.
8. Turn off the heat. Add in the ground Szechuan peppercorns, stir gently, and allow to cook in the residual heat for another 1-2 minutes.
9. Serve hot over white rice.