Mapo Tofu


  • 14 to 16-oz. semi-firm tofu
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • 1/2 lb. ground pork
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons minced garlic
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons bean sauce
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon chopped fermented black beans
  • 1 teaspoon sugar
  • 1 teaspoon ground Sichuan peppercorns
  • 3 green onions (white part only), finely chopped
  • 3 tablespoons water
  • 1 tablespoon cornstarch
  • 3/4 cup California ripe green olives, drained
  • Cooked rice
  • Sliced garlic chives or green onion tops


Cut tofu into 1/2-inch cubes and cook in simmering water for 1 minute; remove with a slotted spoon and drain. Heat oils in a large skillet over medium heat. Add pork and cook until browned, breaking it up with the back of a spoon. Stir in ginger and garlic and cook for 1 minute more. Add broth, bean sauce, soy sauce, black beans, sugar, ground peppercorns and the white part of the green onions. Cover and cook for 10 minutes. Mix water and cornstarch and add to skillet; cook until mixture is thickened. Stir in olives and gently stir in tofu. Cover and cook for 5 minutes more. Serve over rice and sprinkle with garlic chives or green onion tops.