Mapo Tofu

Spicy, pungent, and salty. This recipe requires the use of chili bean sauce and the fermented black bean sauce. Both can be purchased in your local Asian supermarket. The chili bean sauce– a signature seasoning of Sichuan province brings together the fermented beans and chilies in a pungent, paste mixture. Fermented black beans are soy beans that have been fermented and produce a bold salty flavor. The combination of two sauces help create this delicious classic Sichuan dish.

Ingredients:

1 package of firm tofu (cut into cubes)

1/4 pound of ground pork

1 teaspoon of salt

1 tablespoon of cooking oil

1 teaspoon of fermented black beans

1 tablespoon of chili bean sauce

1 teaspoon of ginger (chopped)

1 teaspoon of garlic (chopped)

2 teaspoons of light soy sauce

1 teaspoon of sesame oil

2 scallions

Directions:

Soak tofu in a bowl of hot water and set aside for 5 minutes. Drain.

Heat cooking oil in skillet over medium high heat. Add ground pork and stir until cooked about 2 to 3 minutes.

Add ginger, garlic, black bean, chili bean and 1 cup of water.

Let it boil and add tofu. Stir in soy sauce and salt. Bring it to a boil for about 2 minutes. Add sesame oil and sprinkle on scallions. Plate and serve with rice.