- 300 grams soft tofu, cut into cubes
- 150 grams ground pork
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons doubanjiang (spicy bean paste)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 cup chicken or vegetable broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 green onions, chopped (for garnish)
- Red pepper flakes (optional, for extra heat)
- Heat the vegetable oil in a large wok or skillet over medium heat. Add the minced garlic and ginger, and sauté for a minute until fragrant.
- Add the ground pork to the wok and cook until it is browned and cooked through.
- Stir in the doubanjiang (spicy bean paste) and cook for a minute to release its flavors.
- Add the soy sauce and sugar to the wok, stirring to combine with the pork and bean paste.
- Gently add the tofu cubes to the wok, being careful not to break them. Pour in the chicken or vegetable broth and gently stir to coat the tofu with the sauce. Simmer for a few minutes to heat the tofu through.
- Pour the cornstarch-water mixture into the wok, stirring gently to thicken the sauce. Cook for another minute until the sauce reaches your desired consistency.
- Taste the Mapo Tofu and adjust the seasoning if needed. If desired, add red pepper flakes for extra heat.
- Remove the Mapo Tofu from heat and garnish with chopped green onions.
- Serve the Mapo Tofu hot with steamed rice, and enjoy!
Note: Mapo Tofu can be customized with additional vegetables such as mushrooms or bell peppers, according to personal preference.
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