Mapo Tofu

Ingredients

• •400 g Silken tofu
• •200 g Ground pork
• •60 g Doubanjiang
• •30 g Douchi
• •1 tsp Sichuan peppercorns
• •3 cloves Garlic

Instructions

1. 1

   Cut silken tofu into 1-inch cubes. Gently parboil in salted water for 2 minutes. Drain and set aside.

   💡 The key is numbing heat from Sichuan peppercorns balanced with the deep fermented flavor of doubanjiang.

2. 2

   Heat Sichuan peppercorn oil in a wok over high heat. Add doubanjiang and douchi, stir-fry 1 minute.

   💡 Taste and adjust seasoning throughout. Quality ingredients make all the difference.

3. 3

   Add ground pork, breaking it up. Cook until no pink remains, about 3 minutes.

   💡 Taste and adjust seasoning throughout. Quality ingredients make all the difference.

4. 4

   Add chicken stock, soy sauce, and sugar. Bring to a simmer.

   💡 Taste and adjust seasoning throughout. Quality ingredients make all the difference.

5. 5

   Gently add tofu cubes. Simmer for 5 minutes to let tofu absorb flavors.

   💡 Taste and adjust seasoning throughout. Quality ingredients make all the difference.

6. 6

   Mix cornstarch with water, add to wok. Stir until sauce thickens. Finish with sesame oil and scallions.

   💡 Taste and adjust seasoning throughout. Quality ingredients make all the difference.