Gustamo kitchen · Chinese
Mapo tofu
30 min
Serves 4
12 ingredients
Contains wheat, soy and sesame
Read from the ingredients. Check labels if anyone has an allergy.
Cook the ground pork to 160 °F (71 °C)
Check the temperature with a food thermometer in a few spots, inserting it into the center of the thickest pieces of meat.
Source: FoodSafety.gov, USDA FSIS
Ingredients
- 1 1/2 cups jasmine rice
- 1 tbsp vegetable oil
- 8 oz ground pork
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tbsp chili bean paste (doubanjiang)
- 1 cup chicken broth
- 1 tbsp soy sauce
- 1 (14 oz) block firm tofu, cut into 1-inch cubes
- 1 tbsp cornstarch
- 1 tsp toasted sesame oil
- 3 scallions, sliced
Steps
- Cook the rice according to the package directions.
- Heat the oil in a wok or skillet over medium-high heat. Cook the pork for 4 to 5 minutes, breaking it up, until browned.
- Add the garlic, ginger and chili bean paste and stir for 1 minute.
- Add the broth and soy sauce and bring to a simmer.
- Slide in the tofu and simmer gently for 5 minutes, until the tofu is hot and the pork is cooked through (160 °F).
- Stir the cornstarch into 2 tbsp of cold water. Add it to the pan and stir gently for 1 minute, until thick.
- Drizzle with the sesame oil, top with the scallions and serve over the rice.
