Posts in Food
Poached Eggs and Asparagus (Healthy vegetarian breakfast)
 
 

As always, atch the video for a in-depth tutorial on how to make this dish. If you enjoyed watching, please give me a thumbs up/subscribe to me on YouTube!

 
 
Poached Eggs and Asparagus (Healthy vegetarian breakfast)
 
 

I’ve been on the constant lookout for veggie breakfast options lately. Unfortunately, most meat options for breakfast are not the healthiest. While having breakfast at work one day, I came across some grilled asparagus with hollandaise sauce. After flipping through Pinterest, I realized that having asparagus at breakfast is actually a pretty common thing. So I got inspired to create this super-duper—is this even cooking—easy recipe of sautéed asparagus with poached egg.

 
 
Poached Eggs and Asparagus (Healthy vegetarian breakfast)
 
 

To make the dish a bit healthier and easier, I swapped out the hollandaise sauce for a sprinkle of parmesan cheese.

 
 
Poached Eggs and Asparagus (Healthy vegetarian breakfast)
Poached Eggs and Asparagus (Healthy vegetarian breakfast)
 
 

I love eating tomatoes for breakfast. I was convinced that they were a breakfast staple after having them in a traditional English breakfast. They also go really well with eggs (Chinese stir-fried tomatoes with eggs, anyone?) and provide a nice acidic element to break up the greasiness that a lot of breakfast items tend to have.

 
 
Poached Eggs and Asparagus (Healthy vegetarian breakfast)
 
 

Make sure to sauté your asparagus for a few more minutes longer than the tomatoes since they’re quite fibrous and will take longer to soften. No one wants to bite into a piece of asparagus that takes forever to chew first thing in the morning.

 
 
Poached Eggs and Asparagus (Healthy vegetarian breakfast)
 
 

I’m not really one to count calories (I used to be, but those were dark times). But I ended up doing a breakdown of the calories in this dish to convince you—and maybe myself as well—that this is actually a pretty healthy dish.

 
 
Poached Eggs and Asparagus (Healthy vegetarian breakfast)

Nutritional Value

Disclaimer: I’m by no means a nutritionist, and this is just based off googling the calories for approximately the amount that I used. (Just want to give out this warning since a reader in the past was quite finicky about this -_-)

5 sprigs of asparagus = 15 calories

1 egg = 70 calories

1 cup cherry tomatoes = 30 calories

1 tbsp of olive oil to sauté the veggies is about 120 calories, but realistically you’re only having half of that—or less (I had a bunch of oil left over in my pan) = 60 calories

1/2 tbsp parmesan cheese = 10 calories

1 slice of baguette = less than 100 calories

less than 1/4 tbsp butter = 25 calories

less than 1/4 tbsp jam = 25 calories

which comes out to be about 335 calories total… which is actually pretty good considering those 5 sprigs of asparagus will fill you up pretty well :)

 

Poached Eggs and Asparagus

Healthy vegetarian breakfast under ~350 calories/serving

Ingredients (serves 2 people)

  • 10 sprigs of asparagus, with ends discarded
  • 10-12 cherry tomatoes
  • 2 eggs
  • 1 tbsp olive oil
  • salt and pepper
  • white vinegar (for poaching the egg, if desired)
  • baguette or any other toast
  • butter and jam (or anything else you like to spread on top of bread)

Takes , Makes enough for 2 people (romantic brunch here we go!).


Instructions

  1. Slice up the bread and toast in a 350°F oven for about 10 minutes. You can use your toaster as well, but I find the oven is better for toasting a large number of baguette slices.

  2. While the bread is in the oven, heat olive oil in a skillet and sauté the asparagus and tomatoes. Start with the asparagus since they take much longer than the tomatoes. Asparagus: around 10 minutes, tomatoes: around 1-2 minutes. Add salt and pepper to taste.

  3. For the poached egg: Crack the egg into a small bowl to avoid egg shells when you add it into the water. Make a "tornado" in the water with a spoon before adding the egg. This will allow the egg to spiral onto itself and prevent it from falling apart in the water.

  4. Should you add vinegar? It’s totally optional. A little bit of white vinegar can help the egg stay firm, but I’ve made plenty of poached eggs without it.

  5. Poach the egg for 3-4 minutes, and let it drain on a paper towel before serving it.

  6. Spread butter and jam onto the baguette slices and assemble the tomatoes and asparagus onto a plate. Then top the asparagus (very carefully) with the poached egg. Sprinkle on some parmesan cheese at the very end and complete the dish with freshly cracked pepper.

 
 
 

Super duper easy, right? I also want to point out that the photos and video was taken on my new Canon Rebel T7i, which I’ve been in love with. It definitely takes a lot more thinking to take one photo than on the iPhone, but I’m pretty impressed with the results.

♥ Cindy

 
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Parmesan & Butter Risotto with Shiitake Mushrooms
Parmesan & Butter Risotto with Shiitake Mushrooms
 
 

A warm and creamy risotto is the perfect comfort food to warm you up on a cold winter’s day. It only takes a few ingredients to make, and can be made vegetarian by substituting the chicken broth with vegetable broth.

People are often scared to make risotto because of how easy it is to screw up without watching it like a hawk. And they’re not wrong—you do have to keep on stirring it for a good 20 minutes or so for the consistency of the rice to be right. I usually like to take this opportunity to cook an easy side dish like roasted vegetables in the oven while I give the risotto my undivided attention.

 
 
Risotto with Shiitake Mushrooms
 
 

Risotto, like pasta, is super versatile and makes a great backdrop to all sorts of toppings like seafood and veggies. I decided to top mine with dried shiitake mushrooms (an Asian favorite!), rehydrated in chicken stock and then toasted in the oven with olive oil. Mushrooms and risotto are a classic pairing, and for those that are feeling really fancy, you can also finish off your risotto with truffle oil or truffle shavings.

 
 
 
 

I made my risotto with my mom’s homemade Chicken broth, which is super simple to make. She doesn’t add any herbs or spices to the broth, since a traditional Chinese chicken broth is pretty light in flavor and is focused mostly on the Chicken flavor. To make this simple broth, add a whole cleaned chicken, dried shiitake mushrooms, and water to a slow cooker, and cook overnight (or until the chicken becomes tender). My mom didn’t initially add salt into the slow cooker, since she knew that the broth would be reused for multiple dishes. This way, the broth could be adjusted according to the dish.

Of course, this risotto is totally possible with store-bought chicken broth, or vegetable broth if you’re vegetarian.

 
 
Risotto with Shiitake Mushrooms
 
 
 

Parmesan and Butter Risotto with Shiitake Mushrooms

Ingredients (serves 3-4 people)

  • 1 cup arborio or short grain rice
  • 3-4 cups chicken or vegetable broth
  • ½ cup sliced button mushrooms
  • ½ cup dried shiitake mushrooms
  • 2 cloves of garlic
  • 1 shallot
  • 2 sprigs of thyme, chopped finely
  • ½ cup parmesan cheese
  • 2 tbsp butter
  • splash of white wine
  • olive oil
  • salt and pepper to taste
  • chopped chives for garnish

Takes , Makes enough for 3-4 people.


Instructions

  1. Heat up the chicken or vegetable broth and toss in the dried shiitake mushrooms to rehydrate them. After the broth is heated, take out the mushrooms to set aside. Leave the broth on the stove to keep it warm.

  2. Add butter to a nonstick pot or large saucepan and sauté the shallots, garlic, thyme, and sliced button mushrooms. Season with salt and pepper and add a drizzle of olive oil. Add the uncooked rice to the pan, covering it with the vegetables, butter, and seasonings. Add the white wine and cook until it's semi-evaporated.

  3. Start ladling in the warm chicken broth in half-cup increments. Make sure you don't add too much broth, or your risotto will end up like a porridge or a soup. Stir the rice with the broth constantly, until some of the liquid has cooked into the rice or evaporated, then continue the process with more broth.

  4. When you're finally finished stirring most of the chicken broth into the rice—or until your rice is fully cooked through (to the texture of your liking)—melt another tbsp of butter into the rice to get that rich, silky texture. Melt half of your portion of parmesan cheese into the rice as well, if you like your risotto to be creamy and cheesy. If the parmesan cheese hasn't provided enough saltiness to your risotto, feel free to mix in more salt and pepper.

  5. Take your pan off the heat and put a lid over your risotto. Chop up the shiitake mushrooms you previously set aside, toss them in a bit of olive oil and salt and pepper, and pop them into a 450° F oven for about 3-5 minutes until they're nice and toasted.

  6. Spoon the risotto onto a plate and top it with the toasted mushrooms. Drizzle with more olive oil if desired, and garnish with parmesan cheese and chopped chives.

 
 
 

This is the perfect restaurant-style dish to make for Valentine’s Day! (Okay… maybe try it out a few times first and make sure you’ve nailed it before you try to impress your special one) Good luck in the kitchen, and please tag me @cinders_zhang on Instagram if you end up making it :)

♥ Cindy

 
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Shakshuka with Sausage and Mushrooms
 
 

Watch the video for a in-depth tutorial on how to make this dish. If you enjoyed watching, please give me a thumbs up/subscribe to me on YouTube!

 
 
Shakshuka

Shakshuka from the Starbucks Reserve Roastery & Tasting Room in Seattle

 
 

Taking the brunch world by storm, Shakshuka is an Israeli dish consisting of eggs poached in tomato sauce and onions. Strangely enough, I first came across this dish at the Pinterest office for breakfast, and then at a trendy brunch place in San Francisco called The Dorian and also at the Starbucks Reserve Roastery & Tasting Room in Seattle. After realizing that the dish only consisted of a tomato sauce, onions, and a chicken or vegetable stock base, I became super motivated to try it out for myself at home.

 
 
Shakshuka with Sausage and Mushrooms
 
 

The thing I love most about Shakshuka is that it’s super flexible: you can easily make it vegetarian, and it’s a meal not limited to breakfast. Because it’s super substantial and savory, it works as the perfect “breakfast for dinner” dish. For my Shakshuka, I added some of my favorite breakfast items: chicken apple sausage and mushrooms. If you’re going vegetarian with this, I recommend adding any vegetable that can withstand the heavy tomato sauce, like zucchini or eggplant. If you want to make a full meal out of it and add some extra protein, I recommend chickpeas or white beans.

 
 
Shakshuka with Sausage and Mushrooms
 
 
 

Shakshuka with Sausage and Mushrooms

Ingredients (serves 4 people)

  • 1 can (12 oz) of tomato sauce
  • 4 eggs
  • ½ cup sliced mushrooms
  • half an onion
  • 2 cloves of garlic
  • 3 sprigs of thyme
  • 2 links of Chicken Apple Sausage
  • 1 tsp cumin
  • ⅓ cup chicken or vegetable stock
  • splash of white wine
  • olive oil
  • salt and pepper to taste
  • feta or parmesan Cheese
  • chopped parsley for garnish
  • French, Italian, or Pita bread

Takes , Makes enough for 3-4 people.


Instructions

  1. Chop the onions into small pieces and mince the garlic. Slice the mushrooms and chicken apple sausage so that they are roughly the same size.

  2. Add olive oil to a frying pan (one that you'd be comfortable serving this dish out of) and lightly sauteé the onions, garlic, and mushrooms. Season with cumin, paprika, salt, and pepper, and add white wine if you have any on hand, making sure it's fully evaporated.

  3. Add the tomato sauce and chicken stock (or vegetable stock if you're making this vegetarian). Toss in the sprigs of thyme and leave on the stove to simmer for about 3-5 minutes. This is your last chance to mix in salt and pepper to your shakshuka—since we will be adding the eggs right after.

  4. When the chicken stock has evaporated a bit, create four holes in your sauce to make space for the eggs. Crack each egg into a hole (or, if you're worried about egg shells, you can crack them into a bowl beforehand). Cover the pan for about 1-2 minutes so that the eggwhites cook through, leaving the yolk runny.

  5. Add parmesan cheese or feta cheese on top to melt. Finally, garnish with chopped parsley.

  6. For the bread to serve with the shakshuka, I simply sliced them into small pieces and tossed them in olive oil, salt, and pepper. I then popped them in a toaster until they turned golden brown. They'll do a great job of soaking up all the tomato sauce and runny eggs!

 
 
 

Hope you can give this simple recipe a try for breakfast—or any other meal, really! Let me know how it turns out for you by tagging @cinders_zhang on Instagram! Support me by saving this recipe on Pinterest, and subscribing to my Youtube channel :) Have fun in the kitchen!

♥ Cindy

 
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Cast Iron Bacon Fried Rice
 
 

Watch the video for a in-depth tutorial on how to make this dish. If you enjoyed watching, please give me a thumbs up/subscribe to me on YouTube!

 
 
Cast Iron Bacon Fried Rice
 
 

Fried rice is a great way to make use of leftovers and a staple dish in every Asian household. There are so many different varieties: the Korean Kimchi fried rice, the after-Thanksgiving turkey fried rice, or just the basic vegetarian egg fried rice with carrots and peas. So in this post, I thought I’d give it a southern flair by adding bacon, frying the rice in the bacon fat, and cooking the entire thing in a cast iron pan to give the rice a crunchy crust at the bottom—almost like hot stone bibimbap.

 
 
Cast Iron Bacon Fried Rice
 
 

The idea of bacon fried rice partially came from this YouTube video (which I highly recommend watching): The Untold Story Of America's Southern Chinese, which explores lives of Chinese-Americans living in the Mississippi Delta. The video goes over how they made a living in the Southeast by opening up grocery stores, and delves into the food they ate. Bacon fried rice was one of their signature dishes. Absolutely genius.

 
 
Cast Iron Bacon Fried Rice
 
 

You’ll need: 2 scallions, 1 cup of peas + chopped carrots, 4 strips of bacon, 4-6 cloves of garlic, 1 tbsp ketchup, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp butter, 2 1/2 cups of leftover cooked rice (preferably cold, straight out of the refrigerator), 2 eggs, vegetable or canola oil, salt & pepper to taste, and sesame seeds and paprika for garnish. Feel free to replace the vegetables with whatever you have left over in the fridge. Fried rice is a great canvas to get creative with.

Now, you might think I’m crazy by adding ketchup, but it’s a very common ingredient to add to your fried rice in Asian households. It’s very common amongst me and my other Asian friends to eat eggs with ketchup, and you can also see this combination in Chinese dishes like Stir-fried tomato and scrambled eggs (番茄炒蛋).

 
 
Cast Iron Bacon Fried Rice
Cast Iron Bacon Fried Rice
 
 

Cooking with a cast iron skillet might seem a bit scary, but you just have to make sure that it’s well taken care of and seasoned properly. Here’s a super helpful video by Tasty that explains how to clean, dry, and season your skillet. Cast iron might take a few extra steps to clean after, but it’s also very versatile in cooking all sorts of dishes (steak, dutch pancake, pizzas, chicken pot pie… just to name a few) with its advantage of starting something on the stove and finishing it up in the oven.

 
 
Cast Iron Bacon Fried Rice
 
 

Cast Iron Bacon Fried Rice

Ingredients (serves 2 people)

  • 2 ½ cups of cooked rice*
  • 4 strips of bacon**
  • 2 eggs***
  • 2 scallions
  • 4-6 cloves of garlic
  • 1 cup of peas and chopped carrots
  • 1 tbsp ketchup
  • 2 tbsp soy sauce
  • ½ tbsp oyster sauce
  • 1 tbsp butter
  • vegetable or canola oil
  • salt and pepper to taste
  • sesame seeds and paprika for garnish

* Leftover rice that has been refrigerated (cold and hard) will work best for fried rice. Warm rice straight out of the rice cooker could become mushy in the pan.

** I used a thick-cut uncured style of bacon.

** I use Pete and Gerry's organic free range eggs for their orange yolks.

Takes , Makes 2 servings.


Instructions

  1. Chop the scallions into small pieces on a bias. Set aside a portion of the greener ends for garnish at the very end. Mince the cloves of garlic finely.

  2. Slice the bacon into small quarter-inch pieces.

  3. Fry up the 2 eggs and set them aside to garnish the finished fried rice later.

  4. Fry the bacon in a heated cast iron pan and allow it to render its fat. If it doesn't release a lot of fat, you can add extra oil to the pan. Remove the bacon and drain them on a paper towel, leaving the rendered fat behind in the pan.

  5. Stir fry the peas and carrots in the bacon fat, then add the garlic, stirring constantly to prevent it from burning. Keep the heat on high and add rice to the pan, breaking up the rice and coating it with bacon fat. Keep in mind that in this case, it's okay if the rice sticks to the bottom of the pan. This will create a hot stone bibimbap-style crust.

  6. Add the ketchup, soy sauce, and oyster sauce to the pan, and incorporate them well into the rice. Season with additional salt and pepper if needed after tasting (note that there will be some saltiness coming from the bacon, soy sauce, oyster sauce, and ketchup already).
  7.  
  8. Fold the cooked bacon back in, and wilt the white ends of the scallions into the rice. Turn the heat off, and melt the butter into the rice.

  9. Add the fried eggs on top of the fried rice and garnish with scallions, black and white sesame seeds, and paprika if desired.

  10. Serve in the pan while its still hot, ensuring that the pan doesn't stay on the stove for too long for the bottom crust to become burnt.

 
 
Cast Iron Bacon Fried Rice
 
 

Again, let me know how it turns out for you by tagging @cinders_zhang on Instagram! Support me by saving this recipe on Pinterest, and subscribing to my Youtube channel :) Good luck in the kitchen!

♥ Cindy

 
Food, 2Cindy ZhangComment
One-pan Pork Belly Carbonara
One-pan Pork Belly Carbonara
 
 

If you’re anything like me and you hate doing dishes, cooking a pasta dish in one pan is a great way to prepare a meal without worrying about the extra pot of water, straining the noodles, and cleaning up additional kitchen tools. This one-pan pork belly/bacon carbonara is a great way to try out this one-pan technique and only requires 7 common ingredients, most of which are probably already in your pantry—spaghetti, pork belly or bacon, garlic, salt, eggs, parsley, and parmesan cheese.

 
 
One-pan Pork Belly Carbonara
One-pan Pork Belly Carbonara
 
 

This is certainly not the healthiest dish—but believe me, it’s so worth the calories. Pork belly is one of my go-to comfort foods, and I love eating it in ramen, pork adobo, Korean BBQ, and hot pot. Because it’s seen more in Asian cooking, it can sometimes be hard to find at the grocery store. If you can’t find pork belly, feel free to substitute it with thick-cut slices of bacon. In these photos, I added a bit of applewood smoked bacon into the mix since I only had a few slices of pork belly left.

 
 
One-pan Pork Belly Carbonara
 
 

Because this dish can become rather heavy with the pork belly, cheese, and egg yolks, be sure to add lots of freshly chopped parsley on top to balance everything out.

 
 
One-pan Bacon Carbonara
 
 

One-pan Pork Belly Carbonara

Ingredients (serves 2-3 people)

  • 8 oz (230g) spaghetti
  • 4 strips of thinly-sliced pork belly or bacon*
  • 3 cloves garlic
  • 2 egg yolks
  • parsley
  • parmesan cheese
  • salt + pepper

* The pork belly slices used for hot pot/shabu shabu would be best!

Takes , Makes 2-3 servings.


Instructions

  1. Chop up the pork belly into half-inch pieces. If you can't find pork belly, feel free to use bacon. In my photos, I used a combination of both.

  2. Sprinkle salt and pepper onto the pork belly. If you're using bacon, you can skip the salt.

  3. Finely chop the parsley and set it aside for garnish later.

  4. Chop the garlic into thin pieces to fry up with the pork belly.

  5. In a large pan (with a bit of depth), fry up the pork belly or bacon until it becomes crispy and renders its fat. If it doesn't release too much oil, feel free to add a little more canola or vegetable oil to the pan. Add in the garlic slices when the pork belly is mostly cooked, making sure to stir them around often since garlic can burn easily. When the pork belly renders its fat and becomes crispy, take the garlic and pork belly out of the pan and drain them on a paper towel, leaving the rendered fat in the pan.

  6. With the heat down, add the spaghetti to the pan and enough water to completely submerge the spaghetti. Turn the heat up and let the water cook the spaghetti, leaving the lid off the pan to let the water evaporate. Move the noodles around to prevent them from sticking together. Be sure to scrape off the bottom of the pan as well to incorporate the pork/bacon fat into the noodles.
  7.  
  8. When the water evaporates and the noodles are finished cooking, add back in the bacon and garlic and incorporate them into the spaghetti. If all the water evaporates and the noodles are not yet cooked, feel free to add more water to the pan.

  9. Season the noodles and pork belly with more salt and pepper to taste. Note that if you're using bacon, you won't need as much salt since the bacon itself provides a lot of the saltiness to this dish.

  10. Turn off the heat and let the pan cool down. Fold in two egg yolks carefully. It's crucial you do this on a slightly-cooled pan so that the eggs don't scramble.

  11. Garnish with the freshly chopped parsley from earlier and grate parmesan cheese on top.

  12. Serve while still hot, and enjoy family style!

 
 
 

Hope you can give this comforting dish a try, and let me know how it turns out for you by tagging @cinders_zhang on Instagram :)

Happy new year everyone!

♥ Cindy

 
Food, 2Cindy ZhangComment
How to make Mapo Tofu (麻婆豆腐) - my mom's recipe!
 
 

Watch the video for a in-depth tutorial on how to make this dish. If you enjoyed watching, please give me a thumbs up/subscribe to me on YouTube!

 
 
How to make Mapo Tofu (麻婆豆腐) - my mom's recipe!
 
 

Mapo Tofu was one of my favorite dishes to eat growing up. My mom—who’s originally from Sichuan—used to make this this all the time since it’s a effortless staple in a Chinese household. It works as a main or a side, and tastes amazing on top of a hot steaming bowl of rice.

 
 
How to make Mapo Tofu (麻婆豆腐) - my mom's recipe!
 
 

For those who have a fear of tofu: is it because of its bland flavor or the strange texture? If so, it’s probably because you’re cooking it wrong (apologize for my sass).

Mapo Tofu, on the other hand, is full of flavor from the spicy chili bean sauce (which acts as its base) and salty fermented black beans. Traditionally, it’s topped with a red chili oil and Sichuan peppercorns. Its silky texture comes from the combination of the soft tofu with a cornstarch slurry that makes the sauce thick and gooey. The soft texture is balanced with ground beef or pork, which is fried throughly with the chili bean paste in the beginning.

 
 
Mapo Tofu - Mom's Recipe
 
 

Though the ingredients might seem kinda intimidating, you can buy most of these at your local Asian market. No guarantees, but you can probably find most of these in the Asian section at a regular grocery store as well.

At the usual grocery store: ground beef/pork, tofu, scallions, cornstarch, sesame oil, chili oil

At the Asian grocery store: doubanjiang, or pixian douban (Chinese spicy bean paste), douchi (fermented black beans), Sichuan peppercorns (or peppercorn powder)

 
 
Mapo Tofu - Mom's Recipe
Mapo Tofu - Mom's Recipe
 
 

Definitely serve this on top of rice, since the dish can be pretty spicy and salty when eaten by itself.

 
 
Mapo Tofu - Mom's Recipe
Mapo Tofu - Mom's Recipe
 
 

How to make Mapo Tofu (麻婆豆腐) - my mom's recipe!

Ingredients (serves 3-4 people)

  • 1 block of soft tofu
  • ¾ cup of ground beef/pork
  • 3 scallions
  • 1 tbsp cornstarch
  • 2 tbsp water
  • vegetable or canola oil
  • 1 tbsp pixian douban/doubanjiang (Chinese chili bean paste)
  • 3 tsp chili oil
  • 1-2 tsp ground Sichuan peppercorns or Sichuan peppercorn powder
  • ½ tbsp douchi (Chinese fermented black beans) *optional
  • 2 tsp sesame oil *optional

Takes , Makes 3-4 servings.


Instructions

  1. Chop the lower ends (white parts) of the scallions into 1 inch pieces. Chop the leaves (green parts) into smaller pieces that we’ll use for garnish at the end

  2. Cut the block of tofu into half inch cubes. Bring some water to a boil in a large pan and add in the tofu. (You can definitely skip this step, but this process will ensure that the tofu is super soft and silky, and removes impurities from its original packaging).

  3. Finely chop the fermented black beans.

  4. Add oil to a hot wok. When the wok is hot enough, add in the chili bean paste.

  5. Add ground pork to the wok and stir fry it with the bean paste. Make sure you break up the ground pork so that it cooks evenly and is completely coated with the bean paste.
  6.  
  7. Add the chopped fermented black beans into the pan. Since these are pretty salty, just a little bit will go a long way.

  8. Toss in the roots of the scallions and stir fry it with the sauce

  9. To make the sauce thicker, combine the cornstarch with water. Stir it up to make sure it’s well combined. With the heat turned down low, add this mixture to the pan. The slurry will make the sauce and pork really gooey and silky.

  10. Toss in the whites of the scallions and stir fry it with the sauce.

  11. Toss in the boiled tofu and lightly fold it in with the meat sauce. Be super gentle with it, since you don’t want to break up the soft pieces of tofu.

  12. Add the Sichuan pepper powder, sesame oil, and chili oil. If you like your tofu to be spicier, feel free to add more chili oil than what's specified in this recipe. Finally, toss in the chopped scallion leaves and lightly fold them in. You won't need any extra salt since the doubanjiang and douchi already contribute a lot of saltiness to the dish.

  13. Spoon the Mapo Tofu on top of a bowl of white rice and top with more scallions.

 
 
 

I loved watching my mom in the kitchen when I was younger, and I’m pretty fortunate to have picked up this dish from her. Because she never really measures her ingredients, it was pretty hard for me to come up with the measurements for this recipe. So feel free to adjust the amounts to your liking—tasting your food while cooking is the best part!

♥ Cindy

 
Food, 2Cindy ZhangComment