* 3 tbsp Canola Oil * 4 Dried Red Chilies * 1/2 lb Ground Pork * 3 tbsp Chinese Rice Wine * 2 tbsp Black Bean Garlic Sauce * 2 tbsp Doubanjiang Chinese Chili Bean Paste * 2 tsp Soy Sauce * 1 tsp White Sugar * 1/2 tsp Black Pepper * 1 tsp Sesame Oil * 1/2 tsp Sichuan Pepper * 2 Scallions whites and greens separated, chopped * 2 Garlic Cloves minced * 1 tsp Ginger minced * 3 cups Chicken Stock * 1/2 lb Medium Firm Tofu drained, cut into 1-inch cubes * 3 tbsp Cornstarch mixed in 1/4 cup water * Kosher Salt * 32 oz Fresh Ramen
**Instructions**
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1. Heat a wok or saucepan over low heat. Add canola oil and dried red chilies. Stir occasionally and heat until fragrant, about 4-5 minutes. Remove from heat and set aside. Once cool remove toasted chilies and store in a small dish to use later. 2. In a small bowl, combine the pork, Chinese rice wine and break it apart as much as possible with a large spoon. Set aside to marinate for 10 minutes. 3. In a glass measuring cup, add the black bean garlic sauce, doubanjiang, soy sauce, sugar, black pepper, Sichuan pepper, and sesame oil. Mix to combine then set aside. 4. Heat the wok over high heat. Add the pork to the remaining canola oil and stir fry, breaking up the meat with a spatula, until no longer pink, about 2 minutes. Reduce the heat to medium then add the scallion whites, garlic, and ginger. Stir-fry until fragrant, approximately 30 seconds. 5. Add the black bean mixture and chicken stock. Bring the liquid to a boil, then reduce to a simmer. Add the tofu cubes. Dissolve the cornstarch in 1/4 cups water and stir into the broth. Add reserved toasted red chili then allow the broth to thicken and simmer for another 5 minutes. 6. Meanwhile, bring a pot of water to a boil and cook the ramen noodles according to package instructions. Drain and divide the ramen into bowls. 7. Season the mapo tofu with more salt if needed. Ladle the broth and tofu over the ramen and garnish with scallion greens.
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You can make the recipe [HERE](https://dobbernationloves.com/food-drink/mapo-tofu-ramen-recipe/).
**Ingredients**
​
* 3 tbsp Canola Oil
* 4 Dried Red Chilies
* 1/2 lb Ground Pork
* 3 tbsp Chinese Rice Wine
* 2 tbsp Black Bean Garlic Sauce
* 2 tbsp Doubanjiang Chinese Chili Bean Paste
* 2 tsp Soy Sauce
* 1 tsp White Sugar
* 1/2 tsp Black Pepper
* 1 tsp Sesame Oil
* 1/2 tsp Sichuan Pepper
* 2 Scallions whites and greens separated, chopped
* 2 Garlic Cloves minced
* 1 tsp Ginger minced
* 3 cups Chicken Stock
* 1/2 lb Medium Firm Tofu drained, cut into 1-inch cubes
* 3 tbsp Cornstarch mixed in 1/4 cup water
* Kosher Salt
* 32 oz Fresh Ramen
**Instructions**
​
1. Heat a wok or saucepan over low heat. Add canola oil and dried red chilies. Stir occasionally and heat until fragrant, about 4-5 minutes. Remove from heat and set aside. Once cool remove toasted chilies and store in a small dish to use later.
2. In a small bowl, combine the pork, Chinese rice wine and break it apart as much as possible with a large spoon. Set aside to marinate for 10 minutes.
3. In a glass measuring cup, add the black bean garlic sauce, doubanjiang, soy sauce, sugar, black pepper, Sichuan pepper, and sesame oil. Mix to combine then set aside.
4. Heat the wok over high heat. Add the pork to the remaining canola oil and stir fry, breaking up the meat with a spatula, until no longer pink, about 2 minutes. Reduce the heat to medium then add the scallion whites, garlic, and ginger. Stir-fry until fragrant, approximately 30 seconds.
5. Add the black bean mixture and chicken stock. Bring the liquid to a boil, then reduce to a simmer. Add the tofu cubes. Dissolve the cornstarch in 1/4 cups water and stir into the broth. Add reserved toasted red chili then allow the broth to thicken and simmer for another 5 minutes.
6. Meanwhile, bring a pot of water to a boil and cook the ramen noodles according to package instructions. Drain and divide the ramen into bowls.
7. Season the mapo tofu with more salt if needed. Ladle the broth and tofu over the ramen and garnish with scallion greens.