Mapo Tofu with Green Onions

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Mapo Tofu with Green Onions Recipe

Mapo Tofu is a spicy and flavorful Sichuan dish made with tofu, ground pork, and a spicy sauce made with doubanjiang, a fermented broad bean paste flavored with chili. Green onions are used to add freshness and flavor to this version.

Ingredients

• 1 tablespoon shaoxing wine
• 2 tablespoons doubanjiang (fermented broad bean paste with chili)
• 1 cup chicken stock
• 2 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 tbsp ginger, minced
• 1 block firm tofu, cut into small cubes (14 oz)
• 3 cloves garlic, minced
• 1/2 lb ground pork
• 2 green onions, chopped
• 1 tbsp soy sauce

Time Needed

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Instructions

• In a wok or large skillet, heat the vegetable oil over medium-high heat.
• Stir in the garlic and ginger for 30 seconds.
• Cook until the ground pork is browned, breaking it up into small pieces as it cooks.
• Stir in the doubanjiang, soy sauce, and Shaoxing wine for another minute.
• Bring the chicken stock and tofu cubes to a simmer.
• In a small bowl, combine the cornstarch and water until smooth, then pour the mixture into the wok and stir well.
• Cook for 2-3 minutes, or until the sauce thickens.
• Stir in the green onions until well combined.
• Serve immediately with steamed rice.

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