Instantly view the recipe on any recipe blog with our free Chrome extension
Export 12 ingredients for grocery delivery
Bring 2 cups of water along with 1 teaspoon of salt to a boil. Add the tofu and cook for 1 minute. Gently tip the tofu into a colander and drain well.
Whisk the low-sodium chicken broth, potato starch, and sesame oil together, and set them aside while you prepare all the other ingredients.
Heat the vegetable oil in a frying pan until very hot (but not smoking) and add the Sichuan pepper and douchi and stir-fry for a few seconds until fragrant.
Add the doubanjiang and stir-fry until the oil turns red (a few seconds)
Add the white parts of the scallions, garlic, and ginger and stir-fry until the aromatics start to caramelize.
Add the pork and stir-fry breaking it up into small pieces as you go.
Stir the chicken stock and then pour it in. Let this boil until it thickens.
Add the tofu and toss in the pan to coat evenly with the sauce.
Serve the Mapo Tofu garnished with the scallion greens and hot rice.