Weeknight Mapo Tofu with Ground Pork and Broccoli
I’m skeptical of recipes that claim they’re “week night” meals - but this truly was. Took about 30 minutes from start to finish. It satisfies my Han Dynasty/chinese food cravings and the best part is I know then what goes into my food. I got the original recipe from here. Last minute I decided to add some already cooked broccoli I had because it felt like it was missing some greens. Next time I want to try to add leeks, mushrooms, and celery like Han Dynasty does to their dishes. I’ve been using sushi rice lately and I really liked it in this dish because it soaks up the juice and almost gives it a risotto texture.
INGREDIENTS
2 tablespoons olive oil
8 ounces ground pork
1 jalapeño, thinly sliced (or some pickled jalapenos, diced)
4 garlic cloves, crushed
1 1½-inch piece ginger, peeled, finely chopped (or 1 Tbsp ginger paste)
1/4 cup diced red onion or 4 scallions, green parts sliced
2 tablespoon tomato paste
2 teaspoons ground Sichuan peppercorns or freshly ground black pepper
3 cups low-sodium chicken broth (it will seem like a lot but it’s good to have the liquid)
6 tablespoons Chinese black bean garlic sauce (I was out so I used some chili crisp)
1 tablespoon cornstarch
1 package firm tofu, drained, cut into 1-inch cubes
Torn basil leaves and steamed sushi rice (for serving)
RECIPE PREPARATION
Heat oil in a small heavy pot over medium-high. Add ground pork and cook undisturbed until very well browned, about 5 minutes. Break pork up into small pieces and continue to cook, stirring occasionally, until browned all over, about 3 minutes longer.
Add jalapeño, garlic, ginger, and red onion and cook, stirring often, until softened and very fragrant, about 3 minutes.
Add tomato paste and Sichuan peppercorns and cook, stirring constantly, until paste is slightly darkened in color, about 1 minute.
Add broth and black bean garlic sauce and bring to a simmer. Mix cornstarch and 1 Tbsp. water in a small bowl to form a slurry, then stir into broth. Return to a simmer and cook just until slightly thickened, about 1 minute.
Add tofu, cover pot, and let simmer gently until tofu is heated through (do not stir or tofu will break apart).
Divide mapo dofu into bowls and top with basil and more chopped scallion. Serve with rice.