🌶️ Mapo-Style Tofu with Pork

Ingredients

• Rice

• 1½ cup Jasmine rice
• 2¼ cup Water

• Mapo tofu

• 1 tbsp Vegetable oil (soybean)
• 8 oz Ground pork
• 3 clove Garlic, minced
• 1 tbsp Fresh ginger, minced
• 4 Green onions, sliced, white and green parts separated
• 1 tbsp Hoisin sauce
• 2 tbsp Low-sodium soy sauce
• 1 cup Chicken broth, low-sodium
• 14 oz Firm tofu, firm, cut in 3/4-inch cubes
• 1 tbsp Cornstarch
• 2 tbsp Water
• 1 tsp Toasted sesame oil
• 1 tsp Crushed red pepper flakes (optional)

Nutrition

Steps

You’ll need: large skillet or wok, medium saucepan with lid, instant-read thermometer.

1. Rinse the rice, then simmer it covered in 2 1/4 cups water for 15 minutes. Let stand 10 minutes.
2. Heat the oil in a skillet over medium-high heat. Cook the pork, breaking it up, until no pink remains and it reaches 160°F.
3. Add the garlic, ginger, white parts of the green onions and pepper flakes and stir 1 minute. Stir in the hoisin, soy sauce and broth.
4. Slide in the tofu and simmer gently 5 minutes, spooning sauce over it without stirring hard. Mix the cornstarch and water, stir it in gently and simmer 1 minute, until glossy.
5. Drizzle with sesame oil, sprinkle with the green onion tops and serve over rice.

🌡 Safe temperaturesGround pork or pork sausage 160°F; Leftovers, reheated 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.