- 1 tablespoon vegetable oil, or as needed
- 1/2 onion, cut into strips
- 3 cloves garlic, minced
- 3/4 pound ground pork, or more to taste
- 1/2 egg
- 6 tablespoons chile bean sauce (doubanjiang)
- 1/4 cup black bean sauce in chile oil
- 1 teaspoon chile oil, or to taste
- 1 (12 ounce) package tofu, cut into bite-sized pieces
- 7 tablespoons water
- salt and ground black pepper to taste
- 2 green onions, diced
- Heat vegetable oil in a saucepan over medium-high heat. Add onion and garlic; cook and stir until browned, 5 to 7 minutes. Mix pork and egg together in a bowl. Stir mixture into the saucepan. Saute until starting to turn color, 3 to 5 minutes.
- Stir chile bean sauce, black bean sauce, and chile oil into the pork mixture. Cover, reduce heat to medium-low, and simmer until pork is browned, 3 to 5 minutes. Add tofu; simmer until flavors are well blended, about 3 minutes. Season with salt and pepper and top with green onions.
04/10/2018
recipepes.com
Sichuan Mapo Tofu, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
