Chinese Mapo TofuPT25Mhttps://img2.recipesrun.com/201907/2019/0814/e1/c/213182/300x200x90.jpg This spicy, aromatic Sichuan dish is recognizable from the citrus aroma of Sichuan peppercorns and the spicy fermented flavor of hot bean sauce. According to legend, Mapo Tofu (Pock-Marked Grandma's Tofu) was named after an old Chinese woman who served the dish to her restaurant guests. She became known for it and people began referring to the dish as the pock-marked woman's tofu. Szechuan peppercorns, salted fermented black beans, and hot bean paste can be found online and in most Asian markets.4 servings
Ingredients:
5 cups Steamed jasmine rice, for serving1/3 cup Thinly sliced scallions, white and light green parts only1 14-ounce package firm tofu, drained, patted dry, and cut into 1/2-inch cubes1 pound Ground pork 2 tbsp. Salted fermented black beans, rinsed and finely chopped 1 1-inch piece of ginger, finely chopped4 cloves Garlic, minced2 tsp. Canola oil1 tsp. Dark brown sugar 2 tsp. Soy sauce2 tsp. Hot sesame oil or hot chile oil3 tbsp. Cornstarch 1 cup Hot bean paste (such as toban djan) 2 tsp. Whole Sichuan peppercorns
This spicy, aromatic Sichuan dish is recognizable from the citrus aroma of Sichuan peppercorns and the spicy fermented flavor of hot bean sauce. According to legend, Mapo Tofu (Pock-Marked Grandma's Tofu) was named after an old Chinese woman who served the dish to her restaurant guests. She became known for it and people began referring to the dish as the pock-marked woman's tofu. Szechuan peppercorns, salted fermented black beans, and hot bean paste can be found online and in most Asian markets.
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