Mapo Tofu

Sichuan''s most famous tofu dish — silky tofu in a fiery, numbing pork sauce.

Ingredients

• 14 oz soft or medium-firm tofu, cubed
• 4 oz ground pork
• 2 tbsp doubanjiang (fermented chili bean paste)
• 1 tbsp fermented black beans, chopped
• 3 garlic cloves, minced
• 1" ginger, minced
• 1 tsp Sichuan peppercorns, ground
• 1 cup chicken stock
• 1 tsp cornstarch + 1 tbsp water
• Scallions, chili oil, rice

Method

1. Gently simmer tofu cubes in salted water 5 min (firms them up). Drain.

2. Brown pork in oil 3 min. Add doubanjiang and black beans — fry 1 min until oil turns red.

3. Add garlic, ginger — 30 sec. Add stock, simmer 3 min.

4. Gently slide in tofu. Simmer 5 min.

5. Add cornstarch slurry to thicken. Sprinkle Sichuan pepper and scallions. Drizzle chili oil.

What You're Practicing

• Doubanjiang (fermented chili bean paste) is the soul of Sichuan cooking — there is no substitute.
• Par-boiling the tofu prevents it from crumbling when you add it to the sauce.