Recipe of Mapo Tofu

Mapo Tofu also known as Stir-fried Tofu in Hot Sauce

Ingredients:

• ½ cup oil
• 1-2 fresh Thai bird chili peppers (thinly sliced)
• 6-8 dried red chilies (roughly chopped)
• 3 tbsps ginger (finely minced)
• 3 tbsps garlic (finely minced)
• ground Sichuan peppercorn
• 8 ounces ground pork
• 1-2 tbsps spicy bean sauce
• ⅔ cup low sodium chicken broth (or water)
• 1 pound silken tofu (cut into 1 inch cubes)
• 1 ½ tsps cornstarch
• ¼ tsp sesame oil
• ¼ tsp sugar
• 1 scallion (finely chopped)

Instructions:

• Heat SENSARTE Nonstick Deep Frying Pan over low heat. Add ¼ cup oil and add fresh and dried peppers. Stir occasionally and heat until fragrant, about 5 minutes, making sure the chiles don't burn. Remove from heat and set aside.

• Heat the remaining ¼ cup oil in your SENSARTE Nonstick Skillet over medium heat.

• Add ginger. After 1 minute, add the garlic. Fry for another minute, then turn up the heat and add ground pork. Break up the meat and fry until cooked through.

• Add the ground Sichuan peppercorns and stir for about 15-30 seconds, being careful not to let it burn or it will become bitter.

• Add the spicy bean sauce to the mixture and stir to combine. Add ⅔ cup chicken broth to the pan and stir. Let this simmer for about a minute.

• At the same time, prepare your tofu and place ¼ cup water in a small bowl along with the cornstarch and stir until completely combined.

• Add the cornstarch mixture to the sauce and stir. Let it bubble until the sauce starts to thicken.

• Then add your chili oil from earlier. Pour the oil into the sauce and add tofu. Gently pour the tofu into the sauce with a spatula. Let everything cook for 3-5 minutes.

• Add in the sesame oil and sugar along with the scallions, stirring until the scallions are wilted. Serve and enjoy!