Chinese fusion · wok
Mapo Pappardelle
Silken tofu and fatty pork in a numbing, chili-bean gravy, clinging to wide ribbons of pappardelle like the best kind of identity crisis.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
Doubanjiang (Pixian chili bean paste) is the soul of this, the kind in the rust-red tub at T&T. No papparadelle? Any wide noodle, or even steamed rice, will take the sauce.
- Boil the pappardelle in salted water until just shy of al dente. Drain, reserving ½ cup pasta water.
- Heat the oil in a wok over medium-high. Brown the pork, breaking it up, 3-4 minutes. Add the doubanjiang and black beans and fry until the oil turns red, 1 minute.
- Stir in the garlic, ginger, and half the Sichuan pepper. Add soy, sugar, and stock; slide in the tofu and simmer gently 4 minutes so the cubes drink the sauce.
- Stir in the cornstarch slurry until the gravy thickens and glosses. Toss with the pappardelle and a splash of pasta water.
- Finish with the remaining Sichuan pepper and scallions. Serve immediately.