Mapo Tofu

Préparation

1. 1

   Prepare the tofu

   Cut the tofu into 2 cm cubes. Boil salted water and immerse the tofu cubes for 2 minutes. This step removes excess water and firms up the texture. Drain gently.

   5 min

2. 2

   Prepare the starch slurry

   Mix cornstarch with cold water in a small bowl. Set aside.

   1 min

3. 3

   Stir-fry the meat

   Heat 2 tbsp oil in a wok over high heat. Add the ground pork and stir-fry, breaking it up, until golden and slightly crispy (3-4 minutes). Remove and set aside.

   5 min

4. 4

   Fry the doubanjiang

   In the same wok, add a little oil if needed. Reduce to medium heat and add the doubanjiang. Stir-fry for 1 minute, stirring constantly to release the aromas and red color.

   This step is crucial: the doubanjiang MUST fry in oil to lose its bitterness and reveal its flavor.

   2 min

5. 5

   Add the aromatics

   Add the garlic, ginger, white parts of green onions and douchi. Stir-fry 30 seconds until fragrant.

   1 min

6. 6

   Assemble

   Pour in the broth, soy sauce, sugar and Shaoxing wine. Bring to a simmer. Gently add the tofu cubes and reserved pork. Simmer 3-4 minutes without stirring too much to avoid breaking the tofu.

   5 min

7. 7

   Thicken and finish

   Drizzle in the starch slurry while stirring gently. The sauce should coat the tofu. Add sesame oil, half the Sichuan peppercorn and chili oil if using.

   2 min

8. 8

   Plate

   Transfer to a warm serving dish. Sprinkle with the remaining freshly ground Sichuan peppercorn and green onion tops. Serve immediately with white rice.

   2 min