spicy mapo tofu healthier version

Ingredients spicy mapo tofu healthier version

1 piece soft silken organic tofu (package)
3 piece green onion
1 head garlic
1 piece ginger freshly peeled (size of thumb )
1 lb ground pork
2 star anise
1 salt
1 black pepper or white pepper
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp garlic chili sauce
1 tbsp sirracha
1/2 cup shaoxing rice wine
1/2 can chicken stock
2 tbsp avocado oil
1 tsp cayenne pepper powder
1 tsp chili powder
1 tbsp crushed red pepper
1 tbsp dark soy sauce
1 bunch cilantro chopped discard stem
1 tbsp cornstarch mixed in 2 tablespoons cold water
10 piece dry red chilis
3 cup white rice

how to make spicy mapo tofu healthier version

Finely chop green onion, peeled garlic and peeled ginger. Set aside.

Combine ground pork, salt and pepper to taste,cayenne, chili powder and pour in Shao xing rice wine, dark soy sauce and set aside to marinate for 10 min

In a hot wok, pour in avocado oil. Sautee green onion, garlic and ginger until aromatic. Be careful not to brown the garlic

Add in ground pork mixture and brown.

When pork is cooked, add in star anise, crushed red pepper, dry red chilis, oyster sauce, hoisin, chili garlic sauce, sirracha, and chicken broth. Let everything combine and bring to a boil.

Cut tofu into 1/2 inch cubes and add to pork mixture. Let boil for 5 min. Taste it to see if more salt needed

Add cornstarch slurry to mixture. Let boil for 1 min. Remove from heat, pour into casserole dish and top with freshly chopped cilantro

Make steamed rice on the side. And serve together