Mapo tofu

Ingredients

• 2 tablespoons Vegetable Oil
• 6 oz Ground Pork
• 1 tablespoon, minced Garlic
• 1 tablespoon, minced Fresh Ginger
• 2 tablespoons Doenjang
• 1 tablespoon, plus more to taste Chili Oil
• 1 teaspoon, plus more for garnish Sichuan Peppercorns
• 1 cup Chicken Broth -- substitute: Vegetable Broth
• 1 teaspoon Soy Sauce
• 14 oz Silken Tofu -- substitute: Soft Tofu, Firm Tofu
• 1 tablespoon Cornstarch
• 1 teaspoon Sesame Oil
• 2 tablespoons, chopped Scallion -- substitute: Onion, Shallot
• to taste Salt

Steps

1. Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add 6 oz ground pork, breaking it apart with a spoon, and cook until no pink remains.

   4 min — until the pork is completely cooked through and lightly browned

2. Add 1 tablespoon of minced garlic and 1 tablespoon of minced fresh ginger to the pork, stirring constantly.

   1 min — until fragrant, about 30 seconds

3. Stir in 2 tablespoons of doubanjiang (fermented broad bean paste), 1 tablespoon of chili oil, and 1 teaspoon of Sichuan peppercorns, mixing thoroughly to coat the pork.

   1 min — until the paste is evenly distributed and the oil turns deep red

4. Pour in 1 cup of chicken broth and 1 teaspoon of soy sauce, stirring well to combine. Bring the mixture to a gentle simmer.

   2 min — until small bubbles break the surface

5. While the sauce simmers, carefully cut 14 oz of silken tofu into ¾-inch cubes. Gently add the tofu to the simmering sauce, being careful not to break the pieces.

   2 min — tofu should be submerged in the sauce

6. Simmer for 3-4 minutes, allowing the tofu to absorb the flavors of the sauce.

   4 min — until the sauce has reduced slightly and coats the tofu

7. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Pour it into the wok while stirring gently to thicken the sauce.

   2 min — until the sauce coats the back of a spoon and clings to the tofu

8. Remove from heat and stir in 1 teaspoon of sesame oil. Taste and adjust seasoning with salt and additional chili oil if desired. Garnish with 2 tablespoons of chopped scallion and a pinch of Sichuan peppercorns.

   1 min — the sesame oil aroma should be noticeable

Plating ideas

• Serve in a shallow bowl over steamed white rice, spooning the sauce generously over the rice and tofu. — The rice absorbs the flavorful sauce and balances the heat of the dish
• Garnish with a drizzle of chili oil, a sprinkle of toasted Sichuan peppercorns, and fresh scallion greens. — The extra garnish adds visual appeal and reinforces the numbing, spicy flavors
• Serve family-style in the center of the table alongside other Sichuan dishes like mapo eggplant or kung pao chicken. — Mapo tofu is traditionally part of a multi-dish meal where diners can balance the heat with milder dishes