Public recipe with member extras
Soy Milk Mapo Tofu
Classic mapo tofu rounded out with a small amount of soy milk stirred in at the very end for a less aggressive heat.
Savory Soups, Sauces & Entrées · Weeknight Dinners · Bold Sichuan-Inspired Cooking
What you need
Ingredients
- 14 oz Silken Tofu, cubed
- 1 tbsp Neutral Oil
- 1/2 lb Ground Pork
- 2 tbsp Doubanjiang (chili bean paste)
- 1 tbsp Fermented Black Beans
- 2 cloves Garlic, minced
- 1 cup Stock
- 1/4 cup Unsweetened Soy Milk
- 1 tbsp Cornstarch, mixed with 1 tbsp water
- Scallions and Sichuan Peppercorn, to finish
Method
Instructions
- Heat the oil and brown the ground pork, about 5 minutes.
- Stir in the doubanjiang, black beans, and garlic, and cook 1 minute until fragrant.
- Add the stock and bring to a simmer, then gently nestle in the tofu cubes.
- Simmer 5 minutes, then stir in the cornstarch slurry to thicken.
- Remove from direct heat, stir in the soy milk, warm gently, and finish with scallions and a pinch of ground Sichuan peppercorn.
From The Arrogant Hippie Culinary Journal: Soy Milk Edition by Aunesty Janssen
The complete recipe is free
Unlock the Kitchen Note
Join the Culinary Library for the technique note behind this recipe, print tools, curated collections, and future premium releases for $4.99 per year.