Mapo Tofu

麻婆豆腐

Ingredients

Soft tofu (400g- cut into 1-inch cubes) Ground pork (150g) Sichuan peppercorns (1 tsp- ground + 1 tsp whole) Doubanjiang (fermented broad bean paste- 1.5 tbsp) Garlic (2 cloves- minced) Ginger (1 tsp- minced) Green onions (2- finely chopped) Chicken stock (1 cup) Soy sauce (1 tsp) Cornstarch (2 tsp- dissolved in 2 tbsp water) Chili oil (1 tbsp for finishing)

Detail Steps and Procedure

Step 1 (Prep Tofu): Gently place 400g of 1-inch tofu cubes in a bowl of lightly salted warm water. Let soak for 10 minutes (this firms it up and removes bean taste). Drain carefully before using. Step 2 (Toast & Grind): In a dry wok over low heat, toast 1 tsp Sichuan peppercorns for 60 seconds until fragrant. Grind into a fine powder using a mortar/pestle. Set aside. Step 3 (Cook Pork): Heat 1 tbsp oil in wok over medium-high. Add 150g ground pork. Break it up and stir-fry for 3-4 minutes until crispy and no longer pink. Push pork to the side. Step 4 (Build Sauce): In the center, add 1.5 tbsp Doubanjiang. Stir-fry for 60 seconds until the oil turns red. Add minced garlic, ginger, and 1 tsp whole Sichuan peppercorns; fry for 30 seconds. Combine with pork. Step 5 (Braise Tofu): Pour in 1 cup chicken stock and 1 tsp soy sauce. Gently slide in drained tofu. Do not stir; shake the wok gently to distribute. Bring to a simmer, then reduce heat to medium-low. Cook for 5 minutes, spooning sauce over tofu. Step 6 (Thicken & Finish): Slowly drizzle in cornstarch slurry while gently shaking wok. Cook for 1-2 minutes until sauce thickens and clings to tofu. Turn off heat, drizzle with 1 tbsp chili oil and half the ground Sichuan pepper. Step 7 (Serve & Store): Garnish with green onions and remaining Sichuan pepper. Serve immediately with plenty of steamed rice. Store leftovers in fridge for 1-2 days; texture will soften. Not suitable for freezing.

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