Best Mapo Tofu Recipe (麻婆豆腐)

Born in Asia means that food is part of who I am. Love to cook from scratch if I have the time, and with clever shortcuts and substitutes if not.

400 grams soft tofu (drained and cut into ¾” cubes)

½ cup low-sodium chicken broth

2 teaspoons potato starch

1 teaspoon sesame oil

2 tablespoons vegetable oil

9 grams douchi (~1 tablespoon fermented black beans, roughly chopped)

2 gram Sichuan pepper (~1 teaspoon ground, *see note below)

2 tablespoons doubanjiang (to taste)

50 grams scallions (white part only minced)

24 grams garlic (2 extra large cloves, minced)

20 grams ginger (1-inch piece, minced)

150 grams ground pork

Directions at norecipes.com

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