Bean Curd Szechuan Style Ma Po Dofu Recipe

Ingredients for Bean Curd Szechuan Style Ma Po Dofu

• Bean Curd
• Boneless Lean Pork
• 2 tbsp soy sauce
• Dry Sherry
• Sweet Bean Paste
• 2 tbsp vegetable oil
• Gingerroot
• Szechuan Hot Bean Sauce
• 2 cloves garlic, minced
• Water
• 2 green onions, thinly sliced (for garnish)
• Cornstarch
• Szechuan Peppercorns

How to Make Bean Curd Szechuan Style Ma Po Dofu

1. Press the tofu to remove excess water. Cut into 1-inch cubes.
2. Mince the garlic and ginger.
3. Toast and grind the Sichuan peppercorns.
4. In a wok or large skillet, heat vegetable oil over medium-high heat. Add the ground pork and cook until browned, breaking it up with a spatula.
5. Add minced garlic and ginger and stir-fry for 30 seconds until fragrant.
6. Add the doubanjiang and ToBanJan (or chopped chilies) and stir-fry for 1 minute until fragrant.
7. Add the ground Sichuan peppercorns and stir-fry for another 30 seconds.
8. Add the soy sauce, Shaoxing rice wine, and sugar. Stir to combine.
9. Add the tofu cubes and stir gently to coat in the sauce.
10. Pour in the cornstarch slurry and stir until the sauce thickens.
11. Stir in sesame oil.
12. Garnish with sliced green onions.
13. Serve hot with steamed rice.