Mapo Tofu (麻婆豆腐)

We've been in the habit of buying mapo tofu from a restaurant at the Village, and I thought it probably isn't really worth it, so here goes. It's also the last day before I go back to work tomorrow. I am going to miss these restful days of Spring Break. (Seriously, here's to hoping that the new schedule gets passed.)

Ingredients:
2 blocks tofu, cut into cubes
ground pork (probably about 0.5lbs)
1 cup frozen green peas
minced garlic
ginger paste
sesame oil
3 green onions, chopped
salt
soy sauce
black bean paste
chili sauce
ground Szechuan pepper (flower pepper)



Method:
Marinate the pork in a tablespoon of cornstarch and some soy sauce.
Boil a pot of water. Add tofu and peas and heat through. Drain and set aside.
Stir-fry the pork until no longer pink. Add garlic and ginger and stir-fry until very fragrant.
Add beans and mash with meat to mix well.
Add chili sauce, tofu, peas and onions. Mix.
In a small bowl, mix cornstarch with water and soy sauce. Add to pan and cook until thickened.
Stir in some sesame oil to taste.
Transfer to serving bowl and top with ground Szechuan pepper and green onions.
Serve over rice.


Comments:
We did not drain the tofu very well, so the end result was a bit liquidy.

Will likes it with peas, so in they go. You, of course, don't have to.

The Szechuan pepper has a rather distinct taste. Not sure if I really like it, but it did impart that numbing sensation.



Verdict:
Not quite like in the restaurants, but good.