Mapo Tofu

Updated at: Sun, 11 Dec 2022 10:31:43 GMT

Step 1

Cut the tofu block into desired width. I prefer bigger pieces so I slice the block in half width-wise then into cubes.

Step 2

To a pot of water, add 1 tbsp kosher salt and heat over medium high until water is steaming but not boiling. Add tofu and blanch until just before the water begins to boil (2-3 min). Drain and set aside.

Step 3

Over high heat, fry ground pork in 2 tbsp neutral oil, or until fat is rendered and slightly crispy, about 3-4 minutes. Add in doubanjiang, garlic, and ginger - continue cooking until aromatics have softened, chili bean paste has cooked through, and oils have been extracted, about 2-3 minutes.

Step 4

To your pork, add chili oil, chicken stock, toasted sichuan peppercorn, dark soy, shaoxing wine, sugar, and msg. Stir to combine.

Step 5

Add back your tofu and simmer for 5 minutes over medium heat.

Step 6

Add your cornstarch slurry to thicken and stir until it reaches your desired consistency. Salt to taste. Garnish with fresh scallions and serve with rice - enjoy!

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