Mapo Tofu 麻婆豆腐

Make with a lighter veggie side. Otherwise you'll eat too much.

This recipe was originally synthesized from these recipes: - https://thewoksoflife.com/ma-po-tofu-real-deal/#recipe - https://omnivorescookbook.com/authentic-mapo-tofu/#wprm-recipe-container-31189

Ingredients

1/4 cup oil
1/4 cup my chili oil
3 tablespoons ginger (minced)
3 tablespoons garlic (minced)
2 tablespoons (1/8 cup) doubanjiang
1 cup low sodium chicken broth + 1Tbsp cornstarch
1 pound silken tofu (cut into 1 inch/2.5cm cubes) (probably pressed silken tofu if i can find it?
3-4 scallion (finely chopped)
3-4 scallion whites

Meat + Marinade

8 ounces ground pork (from an asian market ideally, it should be VERY LEAN)
1 tbsp shaoxing wine
1/2 tbsp light soy sauce

vegetarian subs

mushrooms work well flavor-wise but kinda suck texture wise. just throw the sauce in at some point. shoot for a lot of mushrooms

maybe fried crumbled extra firm tofu works? just like eyeball the amount. i shoot for similar volume not weight

Steps

1. Put rice on the rice cooker 2. marinate ground pork in shaoxing wine and light soy sauce 3. prepare all the ingredients 4. add oil to pan, heat on high. then add ginger, scallion whites, and garlic, fry until fragrant 5. add the pork, break apart, and fry until cooked thru 3-4 minutes. 6. add doubanjiang and stir, then add chicken broth + cornstarch and simmer. 7. Add chili oil and tofu. stir and let reduce for 3-5 minutes until it has a just starting to thicken jiggle when you stir it. 8. Garnish with scallion greens