Mapo Tofu

Ingredients

1. 14 oz soft tofu, cut into 1-inch cubes
2. 4 oz ground pork
3. 2 tablespoons doubanjiang, Sichuan chili bean paste
4. 1 tablespoon fermented black beans, rinsed and chopped
5. 2 cloves garlic, minced
6. 1 teaspoon fresh ginger, minced
7. 1 cup chicken stock or water
8. 1 tablespoon light soy sauce
9. 1 teaspoon sugar
10. 1 teaspoon ground Sichuan peppercorns
11. 1 tablespoon cornstarch mixed with 2 tablespoons water
12. 2 tablespoons neutral oil
13. 2 scallions, thinly sliced

Instructions

1. Bring a small pot of salted water to a gentle simmer. Add the tofu cubes and blanch for 1 minute, then drain carefully. This helps the tofu stay tender and hold its shape.
2. Heat oil in a wok or skillet over medium heat. Add the ground pork and stir-fry until lightly browned and fragrant.
3. Add doubanjiang, fermented black beans, garlic, and ginger. Stir-fry for 30 to 60 seconds until the oil turns red and aromatic.
4. Pour in the chicken stock, soy sauce, and sugar. Slide in the tofu and gently push it through the sauce without breaking it.
5. Simmer for 4 to 5 minutes so the tofu absorbs the spicy savory flavor. Stir in the cornstarch slurry a little at a time until the sauce becomes glossy and lightly thickened.
6. Finish with ground Sichuan peppercorns and sliced scallions. Serve hot with steamed rice.

Cooking Tips

1. Use soft tofu for a silky texture, but avoid stirring too hard after adding it to the pan.
2. For a stronger Sichuan flavor, toast whole Sichuan peppercorns briefly and grind them fresh before serving.
3. If you prefer a less spicy version, reduce the doubanjiang to 1 tablespoon and add a little extra soy sauce for depth.