Authentic Mapo Tofu Recipe: A Flavorful Sichuan Classic

INGREDIENTS

1 package (about 12 ounces) firm tofu, drained 2 tablespoons soy sauce 2 teaspoons minced fresh ginger 1 cup chicken broth, divided 1 tablespoon cornstarch 1‑1/2 cups broccoli florets 1 teaspoon hot chili oil 2 teaspoons dark sesame oil 1/4 cup coarsely chopped fresh cilantro or green onion tops

PREPARATION:

1. Press tofu lightly between paper towels; cut into 3/4-inch squares or triangles. Place in shallow dish; sprinkle with soy sauce and ginger.
2. Blend 1/4 cup broth into cornstarch in cup until smooth. Combine remaining 3/4 cup broth, broccoli and chili oil in 10-inch skillet. Bring to a boil over high heat. Reduce heat to medium. Cover and cook 3 minutes or until broccoli is crisp-tender.
3. Stir broth mixture and add to skillet. Cook and stir 1 minute or until sauce boils and thickens. Stir in tofu mixture. Simmer, uncovered, until tofu is hot. Stir in sesame oil. Sprinkle with cilantro.

This recipe appears in: Chinese