Mapo Tofu Tots

What better way to dress up crispy baked tots than with some spicy, meaty mapo tofu made properly with ground pork, doubanjiang, and both whole and ground Sichuan peppercorns?

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 545 Calories

Ingredients

• 1 teaspoon water
• 2 tablespoons vegetable oil
• 1 teaspoon cornstarch
• 1 cup chicken stock
• 2 tablespoons soy sauce
• 1 tablespoon grated fresh ginger
• 1 tablespoon chopped green onion, or to taste
• 1 (8 ounce) container firm tofu, cubed
• 1 tablespoon grated garlic
• 2 tablespoons Sichuan peppercorns
• 3 tablespoons Chinese cooking wine (Shaoxing wine)
• 2 tablespoons fermented bean paste (doubanjiang)
• 0.5 cup chopped onion
• 0.125 teaspoon salt
• 0.5 pound ground pork
• 1.25 pounds frozen bite-sized potato nuggets (such as Tater Tots®)
• 1.5 tablespoons chopped red chile peppers, divided

Recipe Instructions

Step 1

Preheat oven to 450 degrees F (260 degrees C). Arrange tots on a baking sheet. Drizzle with 1 tablespoon oil and sprinkle with salt.

Step 2

Bake in the preheated oven for 15 minutes. Turn tots over, then continue baking until crispy and hot, 5 to 10 minutes.

Step 3

Meanwhile, grind 1/2 of the peppercorns into a powder. Heat remaining 1 tablespoon oil in a large skillet over medium heat. Stir in remaining whole peppercorns; cook, stirring occasionally, until oil is infused, about 5 minutes. Remove and discard whole peppercorns.

Step 4

Increase heat to medium-high. Stir pork, onion, and 1 tablespoon chiles into the skillet. Cook, stirring to break up lumps, until pork is lightly browned and cooked through, about 5 minutes.

Step 5

Stir in garlic and ginger; cook for 1 minute. Stir in chicken stock, wine, bean paste, soy sauce, and ground peppercorns. Add tofu and simmer, stirring occasionally, until slightly reduced, 10 to 15 minutes.

Step 6

Stir cornstarch and water together in a small bowl. Stir slowly into the tofu and simmer until thickened, about 2 minutes.

Step 7

Transfer tots to a serving platter and top with tofu mixture. Garnish with green onion and remaining red chile peppers.