Mapo Tofu is spicy and tongue-numbing in the BEST way THIS is Jet Tila's take on the dish from the Sichuan province of China!Get the recipe https://foodtv.com/3sAc7rsSubscribe to Food Network http://foodtv.com/YouTubeJet Tila shares his favorite go-to recipes and shops at his family's grocery store.Welcome 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 JET TILALevel: EasyTotal: 30 minActive: 25 minYield: 2 to 4 servingsIngredients2 tablespoons neutral oil1 teaspoon Sichuan peppercorn powder3 cloves garlic, mincedOne 2-inch piece ginger, minced6 ounces ground beef or pork2 teaspoons fermented black bean sauce1 tablespoon doubanjiang sauce1 tablespoon dark or sweet soy sauce1 tablespoon thin soy sauce1 tablespoon sugar1 teaspoon chicken powderOne 14- to 16-ounce package silken tofu, cut into 1/2-inch cubes (see Cook's Note)1 tablespoon cornstarch mixed with 1 tablespoon water (cornstarch slurry)3 scallions, choppedDirectionsHeat a large skillet or wok over high heat for about 2 minutes. Swirl in the oil and at the first whisp of white smoke, add the Sichuan pepper powder, garlic and ginger and cook until fragrant, about 30 seconds. Stir in the ground meat, press flat and allow to brown for about 1 minute. Add the black bean sauce, then stir together with the garlic-ginger mixture and meat.Create the sauce by adding the doubanjiang sauce, dark soy sauce, thin soy sauce, sugar, chicken powder and 1 cup water. Stir well and allow the sauce to come to a boil. Stir in the tofu to coat and let it simmer 3 to 5 minutes to absorb the sauce. Add the cornstarch slurry and allow to simmer until thickened to a light stew consistency, about 30 seconds. Taste and adjust as necessary, then top with the scallions.Cooks NoteTo help the tofu absorb the mapo sauce, you can cook it in boiling water for 1 to 2 minutes first, then drain in a colander until youre ready to add it to the skillet.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 #ReadyJetCook #JetTila #FoodNetwork #MapoTofu How to Make Mapo Tofu with Jet Tila | Ready Jet Cook | Food Networkhttps://www.youtube.com/watch?v=zwypNL_3nXE