Mapo Tofu Nachos | Recipe Cart

Name: Mapo Tofu Nachos | Recipe Cart
Total time: 40 min
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)

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Experience the fusion of flavors with Mapo Tofu Nachos! Enjoy spicy Sichuan peppercorns and fermented chile bean sauce in a creamy silken tofu topping, served on crispy tortilla chips. Perfect for...

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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)