Chinese: Mapo Tofu

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 2)

For the marinade:

• ½ lb ground pork
• Salt to taste
• 3 stalks green onions, chopped (white and green parts separated)
• ½ cup Garlic Ginger Sauce (see master recipe)
• 1 tablespoon fermented soy bean sauce
• 1 tablespoons Sichuan Mala Hot oil (see master recipe), or to taste
• Soy sauce (to taste)
• 2 tablespoons cornstarch (dissolved in ½ cup of cold water)
• Kitchen bouquet for color
• 1 package soft tofu (about 14 oz), cubed (about ¾ inches)

• A few toasted Sichuan peppercorns for garnish (optional)

Procedure:

1. In a wok, saute ground pork until done; drain most of the grease, season with salt
2. Add white parts of the green onions; saute until soft
3. Add Garlic Ginger Sauce and fermented soy bean sauce; mix well
4. Adjust seasoning: add water for volume, add soy sauce to increase saltiness, drizzle in Mala Hot oil for heat, stir in Kitchen Bouquet for color (if desired)
5. Bring sauce to a boil, then slowly stir in cornstarch slurry until sauce thickens to your liking (you do not have to use the entire ½ cup of cornstarch slurry)  
6. Carefully stir in tofu cubes (try not to break the cubes)
7. Garnish with the green parts of the green onions and a few toasted Sichuan peppercorns (if desired)