Mapo tofu

Ingredients

• Fresh silken or soft tofu400 g
• Ground pork150 g
• Doubanjiang (fermented broad bean paste)40 g
• Sichuan peppercorns3 g
• Fresh garlic10 g
• Fresh grated ginger10 g
• Scallions (white and green parts)30 g
• Cornstarch10 g
• Cold water (for cornstarch slurry)30 ml
• Chicken broth (or water)250 ml
• Light soy sauce15 ml
• Granulated sugar5 g
• Sunflower oil30 ml
• Douchi (fermented black beans)10 g
• Fine salt2 g

Allergens

Gluten, Soy
May contain traces of: Celery.

Method

1. Cut tofu into 1.5 cm cubes. Blanch them in lightly salted simmering water for 2 minutes to strengthen the texture, then drain gently.
2. Toast Sichuan peppercorns in a dry wok over medium heat until fragrant, then grind into a fine powder using a mortar and pestle.
3. Heat oil in the wok. Add ground pork and stir-fry over high heat, breaking up clumps, until golden and crispy.
4. Lower the heat and add Doubanjiang and fermented black beans (Douchi). Stir-fry for 1 minute until the oil turns red and aromatic.
5. Add finely minced garlic, ginger, and the white parts of the scallions. Cook for 30 seconds, ensuring they do not burn.
6. Pour in the chicken broth (or water), soy sauce, and sugar. Bring to a gentle simmer.
7. Gently slide in the blanched tofu cubes. Simmer for about 5 minutes to allow the tofu to absorb the sauce flavors.
8. Mix cornstarch with cold water. Pour the slurry into the wok in three additions, stirring carefully until the sauce is thick and glossy.
9. Turn off the heat, add the sliced green scallion tops, and sprinkle generously with the toasted Sichuan pepper powder before serving.