Wok Wednesday | Mapo Tofu

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

doubanjiang

🥗Healthier: chili paste

💰Cheaper: sriracha

Chili paste can replicate the heat with less complexity.

Sichuan peppercorns

💰Cheaper: black pepper

Black pepper provides spice but lacks the unique numbing effect.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while water is a budget-friendly option.

Heat oil in a wok over medium heat until hot.

Add minced garlic and minced ginger to the hot oil.

Add chopped green onions and stir.

Add Lee Kum Kee chili oil and let it combine for about 30 seconds.

Add ground pork and cook until fragrant.

Add Lee Kum Kee Panda brand oyster flavored sauce, Lee Kum Kee Panda brand premium cooking soy sauce, chicken stock, and granulated sugar; mix well and cook for about 2 minutes.

Add Szechuan peppercorns and mix into the sauce.

Add cornstarch and water slurry, mixing well to thicken the sauce.

Once thickened, add salt, pepper, and sesame oil.

Remove the wok from heat and carefully add in the tofu, being cautious to avoid splashing and breaking the tofu.

Plate the tofu and sprinkle with additional green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens