Chinese for American Mapo Tofu

Ingredients and Weight:

• 1 pound extra-firm tofu, drained and pressed
• 1/2 cup ground pork
• 1/2 cup garlic, minced
• 1/4 cup ginger, minced
• 1/4 cup fermented black bean paste
• 1/4 cup hoisin sauce
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 teaspoon Sichuan peppercorns, ground
• 1/2 teaspoon chili powder
• 1/4 cup vegetable oil
• 1/4 cup chicken broth
• 2 tablespoons cornstarch
• 2 tablespoons water

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Cut tofu into 1-inch cubes and set aside.
2. Season ground pork with salt and pepper, then brown in a skillet over medium heat. Transfer pork to a plate.
3. Add oil to the skillet and sauté garlic and ginger for 1 minute. Add black bean paste, hoisin sauce, soy sauce, sugar, Sichuan peppercorns, and chili powder. Cook for 2 minutes until fragrant.
4. Return pork to the skillet and add chicken broth. Bring to a simmer and cook for 5 minutes.
5. In a small bowl, whisk together cornstarch and water to form a slurry. Add to the skillet and cook, stirring constantly, until thickened.
6. Add tofu cubes and cook for another 5 minutes, or until heated through.

Nutritional Information:

• Calories: 350 per serving
• Carbohydrates: 25g
• Protein: 20g
• Fat: 15g

Dish Characteristics:

• Savory and slightly spicy
• Creamy and tender tofu
• Well-seasoned with Sichuan flavors

User Comments:

• "This dish is so flavorful and addictive! The tofu is cooked perfectly, and the sauce is rich and complex."
• "I love the balance of spices in this dish. It's not too spicy, but it has a great kick to it."
• "This is a great introduction to Chinese cuisine for American palates. It's not too adventurous, but it still has all the authentic flavors."

Special Precautions and Tips:

• Use extra-firm tofu for best results.
• If you prefer a spicier dish, add more chili powder or Sichuan peppercorns.
• Serve with rice or noodles for a complete meal.