Mapo Tofu Spicy

Ingredients

• •400 g Silken tofu
• •1 teaspoon Salt
• •300 g Ground pork
• •0.5 teaspoon Black pepper
• •2 tablespoons Doubanjiang
• •2 tablespoons Vegetable oil
• •1 tablespoon Douchi
• •3 cloves Garlic
• •1 teaspoon Sichuan peppercorns
• •1 medium Onion
• •1 inch Ginger
• •2 stalks Green onions
• •1 teaspoon Sesame oil
• •1 tablespoon Chili oil

Instructions

1. 1

   Press 400g extra-firm tofu between paper towels for 15 minutes to remove excess moisture. Cut into 3/4-inch cubes. Bring a pot of water to boil, add 1 tsp salt, blanch tofu for 2 minutes. Drain and set aside.

   💡 Pressing tofu is critical - dry tofu absorbs sauce better and holds its shape during cooking.

2. 2

   Heat 2 tbsp vegetable oil in a wok over high heat until smoking. Add 200g ground pork, break apart. Cook until browned, about 4 minutes. Add 1 tbsp minced ginger and 2 cloves minced garlic, stir-fry 30 seconds until fragrant.

   💡 Get good browning on the pork - this creates the base of flavor. High heat is essential.

3. 3

   Add 2 tbsp doubanjiang (chili bean paste) and 1 tbsp douchi (fermented black beans), minced. Stir-fry 1 minute until oil turns red and fragrant. The aroma should be intense.

   💡 Doubanjiang is the heart of mapo tofu - choose a spicy variety for authentic heat.

4. 4

   Add 200ml chicken stock, 1 tbsp soy sauce, 1 tsp sugar. Carefully add blanched tofu. Gently stir to coat. Bring to simmer over medium heat.

   💡 Handle tofu gently - it is delicate and will break if stirred too aggressively.

5. 5

   Add 1/2 tsp Sichuan peppercorns (toasted and crushed). Stir gently. Cook for 3-4 minutes to let flavors meld. The sauce should slightly thicken.

   💡 Sichuan peppercorns create the characteristic numbing sensation - adjust to your heat tolerance.

6. 6

   Mix 1 tbsp cornstarch with 2 tbsp water. Add to wok, stir gently. Cook 1 minute until sauce coats the back of a spoon. Add 1 tsp sesame oil.

   💡 The slurry should be added gradually - you want silky, not gluey sauce.

7. 7

   Transfer to serving bowl. Garnish with 2 sliced green onions and 1 tsp toasted Sichuan peppercorns. Serve immediately over steamed white rice.

   💡 Serve immediately - tofu continues absorbing sauce while sitting.