Authentic Chinese Mapo Tofu by Chinese Cooking Demystified

Ingredients

• 1 block Soft tofu (not silken), about 230g
• 100g Ground pork or beef (with sufficient fat)
• 2-3 tbsp Doubanjiang (chili bean paste)
• 1 tbsp Sichuan peppercorns
• 1 tsp Ground Sichuan chili powder (adjust to taste)
• 3 cloves Garlic
• 1 cup Stock or water
• 1 tbsp Shaoxing wine or soy sauce
• 1 tsp Sugar
• 1 tsp Vinegar
• 1 tsp Sesame oil
• 1 tsp Cornstarch
• 1 tbsp Water (for slurry)
• 2-3 tbsp Sichuan oil (like Teido or canola)
• 1 tbsp Salt (for tofu water)
• 1/4 cup Green onions (for garnish)

Instructions

1. Toast Sichuan peppercorns over medium-low heat until fragrant and small oil spots appear, then grind them finely. Gently crush and mince garlic. Mince the doubanjiang to avoid large pieces.
2. Drain the soft tofu and cut into 1-inch cubes. Gently simmer the tofu in lightly salted boiling water for 2-3 minutes to firm it up and remove any grassy taste. Drain.
3. Heat Sichuan oil in a wok over medium-high heat. Add ground meat and stir-fry until browned, breaking it apart. Reduce heat to medium.
4. Add minced doubanjiang and fry for 1-2 minutes until the oil turns red, extracting its flavor.
5. Stir in minced garlic and chili powder. Fry for about 1 minute until fragrant. Pour in stock and simmer for a couple of minutes.
6. Add soy sauce, sugar, and vinegar. Taste and ensure it's slightly undersalted. Gently add the simmered tofu cubes to the wok.
7. Increase heat to high and bring to a vigorous simmer. Cook for about 3.5 minutes, gently pushing tofu to coat, allowing the sauce to reduce slightly.
8. Stir in the ground Sichuan pepper and the cornstarch slurry. Cook for a few more seconds until the sauce thickens. Stir in sesame oil and garnish with green onions.