Mapo Tofu

Step 1

Optional Step: Cut the tofu into cubes and pour hot water all over it; this will help take out the tofu smell and decrease cooking time, preventing the tofu from losing its shape.

Step 2

In a hot pan, drizzle in some oil and add in the pork. Break the pork apart and sauté for 2-3 minutes.

Step 3

Once the pork is broken apart, add the white part of the green onion, shiitake mushroom, and chopped garlic. Sauté together for 1-2 minutes or until fragrant.

Step 4

Add in Doubanjiang, sugar, soy sauce, and Sichuan pepper power and Sauté for 1-2 minutes.

Step 5

Gently add in the tofu and pour in chicken stock or water. Let it sizzle for 2-3 minutes, occasionally stirring to soak up all the sauce.

Step 6

Finally, add a mixture of corn starch and cold water to thicken the consistency before serving. If you like it thicker, add in more corn starch. I add in around 2.5 tbsp of corn starch with 4 tbsp of Cold water.

Step 7

Let it simmer for another 1-2 minutes, so it thickens. Garnish with green parts of the green onion and enjoy!