Name: Mapo Tofu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 block (14 oz) firm tofu; 6 oz ground pork; 2 tbsp doubanjiang (chili bean paste); 1 tsp Sichuan peppercorns; 3 cloves garlic, minced; 1 inch piece ginger, minced; 3 stalks scallions, chopped; 2 tbsp vegetable oil; 1 tbsp soy sauce; 3/4 cup chicken broth; 1 tbsp + 2 tbsp cornstarch + water; 1 tsp sesame oil

Steps

1. Prep the Tofu

Cut tofu into 3/4-inch cubes. Bring a pot of salted water to a gentle boil and blanch the tofu for 2 minutes. This firms up the texture and removes the raw soy taste. Drain and set aside.

2. Toast the Peppercorns

In a dry wok or skillet over medium heat, toast the Sichuan peppercorns for 1-2 minutes until fragrant. Grind to a powder with a mortar or spice grinder.

3. Cook the Pork

Heat vegetable oil in a wok over high heat. Add the ground pork, breaking it into small pieces. Cook until browned and crispy, about 3-4 minutes.

4. Build the Sauce

Push the pork to the side. Add doubanjiang to the oil and stir-fry for 30 seconds until the oil turns red. Add garlic and ginger, stir for 15 seconds.

5. Combine

Pour in the chicken broth and soy sauce. Bring to a boil. Gently slide in the tofu cubes. Simmer for 3 minutes, carefully stirring to avoid breaking the tofu.

6. Thicken and Serve

Stir the cornstarch slurry and pour it in while gently stirring. Cook for 1 minute until the sauce thickens and coats the tofu. Drizzle with sesame oil, sprinkle with ground Sichuan peppercorn and scallions. Serve immediately over steamed rice.

Pro tip: The key to great mapo tofu is the quality of your doubanjiang. Pixian doubanjiang (from Sichuan province) is the gold standard — it’s fermented longer and has deeper flavor than generic chili bean paste.