From the kitchen
Soy Milk Mapo Tofu
Tender tofu in a spicy pork sauce with a small soy milk finish.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 14 oz silken or medium tofu, cubed
- 1 tbsp neutral oil
- 1/2 lb ground pork
- 2 tbsp doubanjiang
- 1 tbsp fermented black beans, chopped
- 2 garlic cloves, minced
- 1 cup low-salt stock
- 1/4 cup plain unsweetened soy milk
- 1 tbsp cornstarch mixed with 1 tbsp cold water
- 1 scallion, sliced
- 1/4 tsp ground Sichuan pepper, or to taste
Method
- Heat oil over medium heat. Cook pork until browned and at least 160°F, breaking it into small pieces.
- Add doubanjiang, black beans and garlic; cook for 1 minute. Add stock and simmer for 3 minutes.
- Stir the slurry again, add it and simmer for 1 minute. Reduce heat, stir in soy milk and gently slide in tofu.
- Heat for 2 to 3 minutes without vigorous boiling or stirring. Finish with scallion and Sichuan pepper. Serve with rice.
Cook with confidence
Before you start
What to expect
Tender tofu in a spicy pork sauce with a small soy milk finish.
Before you begin
Choose doubanjiang deliberately; its salt and heat vary considerably.
The important cue
Cook pork completely and activate the starch before folding in tofu.
At the table
Move the soft tofu gently and serve with plain rice.
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