Mapo Tofu - Live Learn Lovewell

Ingredients

• 16 oz silken or firm tofu, cubed and drained
• 1 tbsp oil
• 2 tbsp Lao Gan Ma chili paste
• 2 cloves garlic, minced
• 1 tbsp chili oil
• 1 tsp Sichuan peppercorn oil
• 1 tbsp oyster sauce
• 2 tbsp dark soy sauce
• 1 tbsp cornstarch
• Ground pork or beef (optional)
• Scallions to garnish
• Drain your tofu and cut into big blocks in the plastic tray. You will have a chance to cut them into smaller pieces in the pan!
• In a saucepan, heat the olive oil and add the Lao Gan Ma chili paste and sauté for about 2 min. Add the garlic and stir to avoid burning.
• Carefully drop the tofu into the pan. Now’s the time to further cube your tofu into 1/2-1 inch cubes.
• Add 2 Tbsp water, chili oil, Sichuan peppercorn oil, oyster sauce, and soy sauce to the pan.
• Simmer on low heat for 5-7 minutes. This is where all the flavors meld together
• Add 1 tbsp water to the cornstarch and make a slurry: add the cornstarch to the tofu and simmer for an additional minute until it starts to thicken
• Remove from heat and garnish with scallions. Serve with rice!