Mapo Tofu

Ingredients

Instructions

1. 1

   Bring a kettle of water to a boil if using water instead of stock. Drain the silken tofu and cut it into 2 cm cubes. Finely mince the garlic and ginger. Thinly slice the scallions, keeping the white parts separate from the green parts. Lightly crush the Sichuan peppercorns with the side of a knife or in a mortar; this releases more aroma than leaving them whole.

2. 2

   In a small bowl, stir together the cornstarch and water until completely smooth. In another small bowl, combine the light soy sauce, Shaoxing wine, sugar, and ground white pepper so the seasoning is ready to add quickly once you start cooking.

3. 3

   Heat a wok or deep frying pan over medium heat until hot, then add the neutral oil. Add the crushed Sichuan peppercorns and fry for 20-30 seconds until fragrant but not darkened. Add the scallion whites, garlic, and ginger; stir-fry for about 30 seconds until aromatic.

4. 4

   Add the ground pork and stir-fry over medium-high heat for 2-3 minutes, breaking it up well, until the meat loses its raw color and some fat renders out. Push the pork around the pan rather than constantly stirring so it picks up a little browning for deeper flavor.

5. 5

   Add the doubanjiang and fry it with the pork for 1 minute, stirring constantly, until the oil turns red and fragrant. This blooming step is essential for the sauce's color and depth.

6. 6

   Pour in the soy sauce mixture and the chicken stock or water. Bring to a gentle simmer. Carefully slide in the tofu cubes and gently shake the pan rather than stirring hard, so the tofu stays in neat pieces.

7. 7

   Simmer gently for 3-4 minutes so the tofu heats through and absorbs the sauce. Stir the cornstarch slurry again, then drizzle in about two-thirds while gently folding or shaking the pan. Add more slurry only if needed; the sauce should lightly coat the tofu and pork, not become gluey.

8. 8

   Turn off the heat and drizzle in the toasted sesame oil. Scatter over the scallion greens. Taste and adjust with a splash more stock or water if the sauce has tightened too much. Serve immediately, ideally with steamed rice.

Nutrition per serving

Notes

• •For the most authentic texture, use very soft silken tofu and handle it gently; a nonstick skillet or seasoned wok helps prevent sticking.
• •If you want a fiercer, more traditional heat, add 1-2 teaspoons of chili powder or chili oil along with the doubanjiang.
• •Doubanjiang varies in saltiness, so taste before adding extra soy sauce.
• •Mapo Tofu is best served with plain steamed rice, which balances the spicy, salty, numbing sauce.

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