This spicy, aromatic Sichuan dish features ground pork and tofu, cooked in a wok with a spicy sauce.Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/365RB6cWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Mapo TofuRecipe courtesy of Food Network KitchenTotal: 25 minActive: 25 minYield: 4 servingsLevel: IntermediateIngredients2 teaspoons whole Sichuan peppercorns1 cup low-sodium chicken broth3 tablespoons hot bean paste (such as toban djan) 2 tablespoons cornstarch 2 tablespoons hot sesame oil or hot chile oil2 tablespoons soy sauce1 tablespoon dark brown sugar 2 tablespoons canola oil4 cloves garlic, mincedOne 1-inch piece of ginger, finely chopped2 tablespoon salted fermented black beans, rinsed and finely chopped 1 pound ground pork One 14-ounce package firm tofu, drained, patted dry, and cut into 1/2-inch cubes1/3 cup thinly sliced scallions, white and light green parts only5 cups steamed jasmine rice, for servingDirectionsSpecial equipment: Szechuan peppercorns, salted fermented black beans, and hot bean paste can be found online and in most Asian markets.Heat a wok over medium-high heat and toast the Sichuan peppercorns until fragrant, about 10 seconds. Remove from heat and transfer the peppercorns to a bowl to cool. Coarsely grind the peppercorns in a spice grinder or with a mortar and pestle and set aside. In a medium bowl, stir together the chicken broth, hot bean paste, cornstarch, hot sesame oil, soy sauce and sugar; set aside.Heat the wok over medium-high heat. Add the canola oil, garlic, ginger and fermented black beans and cook until fragrant, stirring often, about 10 seconds. Add the ground pork and cook, stirring occasionally and breaking up the meat with a wooden spatula or spoon, until it is browned, 3 to 5 minutes. (Lower the heat to medium if the garlic starts to burn.) Add the reserved ground peppercorns, the tofu and the soy sauce mixture. Cook, stirring once to combine, until the sauce is reduced, thickened and glossy, about 2 minutes. Remove from heat and garnish with the scallions. Serve with steamed jasmine rice.Copyright 2017 Television Food Network, G.P. All rights reserved.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #FoodNetworkAuthentic Sichuan Mapo Tofu | Food Networkhttps://youtu.be/1wobLl-ksvo
