Chinese · Members
Mapo Tofu
Silky cubes of tofu simmered in a bold, spicy Sichuan sauce of fermented bean paste and chili oil, finished with a numbing peppercorn tingle over ground pork.
****+
Prep 15 min · Cook 15 min
Method
Bring a small pot of lightly salted water to a gentle simmer, slide in the tofu cubes, and let them sit off direct boiling for 2 minutes; this warms and firms the tofu so it holds together during stir-frying. Drain gently and set aside.
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