Classic Mapo Tofu

Ingredients

• 1 lb soft or silken tofu
• 1/4 lb ground pork
• 2 tbsp doubanjiang (spicy bean paste)
• 1 tbsp fermented black beans
• 1 tbsp ginger, minced
• 3 cloves garlic, minced
• 1 cup chicken stock
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tsp Sichuan peppercorn powder
• 2 green onions, sliced
• 2 tbsp vegetable oil

Steps

1. Cut the tofu into 1-inch cubes and blanch them in boiling salted water for 1 minute to firm up. Drain carefully.
2. Heat oil in a wok or large skillet over medium-high heat. Add ground pork and stir-fry until browned and crispy.
3. Lower heat to medium and add doubanjiang, fermented black beans, ginger, and garlic. Stir-fry until the oil turns red and fragrant.
4. Pour in the chicken stock, soy sauce, and sugar. Bring to a gentle simmer.
5. Add the tofu cubes gently to the wok. Simmer for about 3-5 minutes to allow the tofu to absorb the flavors.
6. Mix cornstarch and water to create a slurry. Slowly pour it into the wok while stirring gently until the sauce thickens.
7. Turn off the heat. Sprinkle with Sichuan peppercorn powder and green onions. Serve hot with steamed rice.