How to Make Mapo Tofu with Jet Tila | Ready Jet Cook | Food Network

Mapo Tofu is spicy and tongue-numbing in the BEST way 😛 THIS is Jet Tila's take on the dish from the Sichuan province of China!
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Jet Tila shares his favorite go-to recipes and shops at his family's grocery store.

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Mapo Tofu
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 30 min
Active: 25 min
Yield: 2 to 4 servings

Ingredients

2 tablespoons neutral oil
1 teaspoon Sichuan peppercorn powder
3 cloves garlic, minced
One 2-inch piece ginger, minced
6 ounces ground beef or pork
2 teaspoons fermented black bean sauce
1 tablespoon doubanjiang sauce
1 tablespoon dark or sweet soy sauce
1 tablespoon thin soy sauce
1 tablespoon sugar
1 teaspoon chicken powder
One 14- to 16-ounce package silken tofu, cut into 1/2-inch cubes (see Cook's Note)
1 tablespoon cornstarch mixed with 1 tablespoon water (cornstarch slurry)
3 scallions, chopped

Directions

Heat a large skillet or wok over high heat for about 2 minutes. Swirl in the oil and at the first whisp of white smoke, add the Sichuan pepper powder, garlic and ginger and cook until fragrant, about 30 seconds. Stir in the ground meat, press flat and allow to brown for about 1 minute. Add the black bean sauce, then stir together with the garlic-ginger mixture and meat.

Create the sauce by adding the doubanjiang sauce, dark soy sauce, thin soy sauce, sugar, chicken powder and 1 cup water. Stir well and allow the sauce to come to a boil. Stir in the tofu to coat and let it simmer 3 to 5 minutes to absorb the sauce. Add the cornstarch slurry and allow to simmer until thickened to a light stew consistency, about 30 seconds. Taste and adjust as necessary, then top with the scallions.

Cook’s Note

To help the tofu absorb the mapo sauce, you can cook it in boiling water for 1 to 2 minutes first, then drain in a colander until you’re ready to add it to the skillet.

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How to Make Mapo Tofu with Jet Tila | Ready Jet Cook | Food Network
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