Overnight in the Desert | Cooking 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 vegetable oil in a wok over medium-high heat until shimmering.

Add ground pork and cook until browned, about 3-4 minutes.

Stir in minced garlic, ginger, and scallions; sauté for 1-2 minutes until fragrant.

Add doubanjiang and soy sauce; mix well and cook for another minute.

Pour in chicken broth and bring to a simmer.

Gently add cubed tofu, stirring carefully to avoid breaking it.

Simmer for 5-7 minutes to allow flavors to meld.

Mix cornstarch with water to create a slurry; add to the wok.

Stir gently until the sauce thickens, about 1-2 minutes.

Add Sichuan peppercorns and sesame oil; mix to combine.

Serve hot, garnished with additional scallions if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens