Mapo Tofu Nachos

cooking.nytimes.com

John

subheading: FOR THE MAPO TOFU SAUCE:

1 (14- or 16-ounce) package silken tofu

1½ teaspoons Sichuan peppercorns

2 tablespoons neutral oil, such as canola oil

8 ounces ground beef or pork (preferably 80 or 85 percent lean), roughly chopped to loosen

2½ to 3 tablespoons doubanjiang (fermented chile bean sauce or paste)

1 tablespoon douchi (fermented black beans, optional)

1 teaspoon minced fresh ginger

½ teaspoon red-pepper flakes (optional)

2 teaspoons regular soy sauce

1 rounded teaspoon granulated sugar, plus more as needed

Fine sea salt

1 large scallion, trimmed and sliced on a sharp bias into 2-inch-long pieces

1 tablespoon cornstarch dissolved in 2 tablespoons water

subheading: FOR THE NACHOS:

5 to 6 ounces corn tortilla chips (about 5 cups)

2 medium scallions, trimmed and sliced on the bias into ¾-inch-long pieces

4 ounces shredded Oaxacan, Monterey Jack or other mild-flavored melty cheese (about 1⅓ cups)

⅓ cup sliced or coarsely chopped pitted olives, such as black, green or a combination (optional)

2 whole pickled jalapeños, sliced (optional)

⅓ cup coarsely chopped cilantro (optional)

Directions at cooking.nytimes.com

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