Schezuan Bean Curd (Mapo Tofu)

If you think tofu is flavorless, then you need to try this recipe. Spicy and rich! You can adjust chili paste to taste...1 tablespoon for a kick, 2 for spicy, 3 for crazy spicy, 4 for insane hot.

Ingredients:

2 (8 ounce) packages firm bean curd

4 ounces ground pork

1 splash soy sauce

2 tablespoons vegetable oil, divided

2 tablespoons corn starch, divided

1 tablespoon soy sauce

2 teaspoon sesame oil

2-3 tablespoons chili paste

¼ cup rice wine

1 tablespoon black bean sauce

3 tablespoons scallions, finely chopped

2 teaspoons garlic, minced

2 teaspoons ginger, grated

Garnish: sesame oil, scallions

Directions:

1.  Cut the bean curd into ¾” cubes and place in mesh strainer over medium bowl. Set aside and let water drain off.

2.  Marinate ground pork with 1 splash soy sauce, 1 teaspoon vegetable oil, and 1 tablespoon corn starch. Mix well and set aside.

3.  Mix 1 tablespoon soy sauce, sesame oil, hot chili sauce, rice wine, black bean sauce, and 1 tablespoon cornstarch. Set aside.

4.  Heat vegetable oil in wok over medium-high heat. Add ground pork and cook until no longer pink. Add scallions, garlic, and ginger and cook for 1 minute.

5.  Carefully stir in bean curd and then pour in chili/soy sauce mixture. Continue cooking until heated through. Add a sprinkle of sesame oil, stir in scallions, and serve.