Mapo Tofu also known as Stir-fried Tofu in Hot Sauce
- 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)
- First, we roast the chiles. You can skip this step if you have homemade roasted chili oil. 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 another 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 the sesame oil and sugar along with the scallions, stirring until the scallions are wilted. Serve and enjoy!