Mapo Tofu

Good

% Daily Values based on a 2,000 calorie diet

Step 1

If you don’t have a way to grind the peppercorns you can also place them on a cutting board or in a plastic bag and use a rolling pin or large pot to “crunch” grind them.

Step 2

I’ve also used miso paste or Korean doenjang instead of the fermented chili bean paste in the past to make the flavor more mild, or if I didn’t have any of the right paste. It won’t taste the same, but it’s still delicious!

Step 3

The measurements here are more like guidelines because I usually use one, large spoon to measure out everything, so go with your gut feeling!

Step 4

I’ve used beef and pork before for the ground meat, but feel free to use any kind you prefer.

Step 5

If you don’t have stock just use water and some bouillon.

Step 6

Prepare all the ingredients in advance since the cooking going very fast.

Step 7

Mince the garlic and ginger (unless you are using the paste variety).

Step 8

Drain the tofu and dry it by pressing down firmly with paper towels. Then, cut the tofu into small cubes (about 1/2 - 1 inch).

Step 9

Thinly slice the green onions and set aside.

Step 10

Grind the Sichuan peppercorns, I like medium coarseness.

Step 11

Add the ground peppercorns into the pan dry on med-high heat and toast them for a minute.

Step 12

Add in the oil, followed by the ginger and garlic and allow to cook for a minute.

Step 13

Add in the doubanjiang and stir for a minute. Then, turn up the heat up to high.

Step 14

Add in the ground meat and break it up. Be sure to stir and move it around the hot pan.

Step 15

Once the meat has browned, add in the chicken stock, chili oil, sugar, and shaoxing wine, and stir to combine well.

Step 16

Mix together the water and cornstarch into a slurry and add to the pan, stirring well.

Step 17

Gently add in the tofu and stir everything to combine. Cook for about 2 minutes.

Step 18

Add the green onion to the top without stirring it in and allow them to wilt slightly for 1-2 minutes.

Step 19

Serve alongside hot, steamed rice. I like to add extra chili oil on top as well.