Mapo Tofu Nachos | Recipe Cart | Recipe Cart

Ingredients

• 1 (14- or 16-ounce) package silken tofu
• 1 1/2 teaspoons Sichuan peppercorns
• 2 tablespoons neutral oil, such as canola oil
• 8 ounces ground beef or pork (preferably 80 or 85 percent lean), roughly chopped to loosen
• 2 1/2 to 3 tablespoons doubanjiang (fermented chile bean sauce or paste)
• 1 tablespoon douchi (fermented black beans, optional)
• 1 teaspoon minced fresh ginger
• 1/2 teaspoon red-pepper flakes (optional)
• 2 teaspoons regular soy sauce
• 1 rounded teaspoon granulated sugar, plus more as needed
• Fine sea salt
• 1 large scallion, trimmed and sliced on a sharp bias into 2-inch-long pieces
• 1 tablespoon cornstarch dissolved in 2 tablespoons water
• 5 to 6 ounces corn tortilla chips (about 5 cups)
• 2 medium scallions, trimmed and sliced on the bias into 3/4-inch-long pieces
• 4 ounces shredded Oaxacan, Monterey Jack or other mild-flavored melty cheese (about 1 1/3 cups)
• 1/3 cup sliced or coarsely chopped pitted olives, such as black, green or a combination (optional)
• 2 whole pickled jalapeños, sliced (optional)
• 1/3 cup coarsely chopped cilantro (optional)