Chinese Mapo Tofu with Ground Pork and Sichuan Pepper Flavor

1. 1

   Heat vegetable oil in a pan over medium heat, then sauté minced garlic and ginger until fragrant.

2. 2

   Add ground pork to the pan and cook until browned, breaking it apart with a spatula.

3. 3

   Stir in Sichuan peppercorns and doubanjiang, cooking for 2-3 minutes to release flavors.

4. 4

   Gently add cubed soft tofu and chicken broth, allowing to simmer for 5-7 minutes.

5. 5

   Mix cornstarch with a bit of water to create a slurry, then add to the pan to thicken the sauce.

6. 6

   Finish with soy sauce and sesame oil; stir gently to combine without breaking tofu.

7. 7

   Garnish with sliced green onions and serve hot over rice, if desired.

Per serving