- 2 tablespoons vegetable oil
- 8 ounces ground pork
- 1 jalapeño, thinly sliced
- 4 garlic cloves, sliced
- 1 1½-inch piece ginger, peeled, finely chopped
- 4 scallions, chopped, plus more for serving
- 1 tablespoon tomato paste
- 1 teaspoon ground Sichuan peppercorns or freshly ground black pepper
- 2 cups low-sodium chicken broth
- 3 tablespoons Chinese black bean garlic sauce
- 1 tablespoon cornstarch
- 1 pound silken tofu, drained, cut into 1-inch pieces
- Torn basil leaves and steamed white rice (for serving)
- Heat oil in a small heavy pot over medium-high. Add ground pork and cook undisturbed until very well browned, about 5 minutes. Break pork up into small pieces and continue to cook, stirring occasionally, until browned all over, about 3 minutes longer. Add jalapeño, garlic, ginger, and 4 scallions and cook, stirring often, until softened and very fragrant, about 3 minutes. Add tomato paste and Sichuan peppercorns and cook, stirring constantly, until paste is slightly darkened in color, about 1 minute. Add broth and black bean garlic sauce and bring to a simmer. Mix cornstarch and 1 Tbsp. water in a small bowl to form a slurry, then stir into broth.
- Return to a simmer and cook just until slightly thickened, about 1 minute. Add tofu, cover pot, and let simmer gently until tofu is heated through (do not stir or tofu will break apart).
- Divide mapo dofu into bowls and top with basil and more chopped scallion. Serve with rice.