Mapo Tofu

Method

1. Simmer the tofu in salted water for 3 minutes, then drain gently.

2. Heat oil in a wok and fry the doubanjiang for 1 minute until the oil turns red.

3. Add garlic and ginger and cook 30 seconds.

4. Pour in broth and soy sauce and bring to a simmer.

5. Add tofu and cook 5 minutes, stirring gently.

6. Stir in the cornstarch mixture until the sauce thickens.

7. Top with Sichuan pepper and scallions and serve over rice.

• spicy
• chinese
• tofu

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