30-Minute Comforting Mapo Tofu by Derek Chen

Ingredients

• 1 block Silken tofu
• 4 oz Ground pork or beef
• 2 cloves Garlic, minced
• 1 inch Ginger, minced
• 2 Scallions, white portion sliced
• 2 tbsp Doubanjiang (fermented chili bean paste)
• 1 tsp Sichuan chili flakes
• 1 tsp Sichuan peppercorn powder
• 1 tbsp Shaoxing wine
• 1 tbsp Soy sauce
• 1 tsp Sugar
• 1/2 tsp White pepper
• 1 cup Stock (chicken or vegetable)
• 1 tbsp Cornstarch mixed with 2 tbsp cold water (slurry)
• 1 tsp Sesame oil
• 1 tsp Salt (for simmering tofu)

Instructions

1. Start by mincing your garlic and ginger, and slicing the white parts of your scallions. Cut silken tofu into 1-inch cubes and gently simmer in salted water for 3-5 minutes to firm them up. Drain and set aside.
2. In a wok or large skillet, sauté ground pork or beef over medium-high heat until browned and the fat renders, about 5-7 minutes. Ensure all the water has evaporated.
3. Add the sliced scallions, minced ginger, and garlic to the rendered fat and stir-fry for 1 minute until fragrant. Stir in the doubanjiang, Sichuan chili flakes, and Sichuan peppercorn powder, cooking for another 2 minutes.
4. Deglaze the pan with Shaoxing wine. Season with soy sauce, sugar, and white pepper, mixing well. Pour in the stock and bring the mixture to a simmer.
5. Gently add the simmered tofu cubes to the simmering sauce. Carefully combine to avoid breaking the tofu, allowing it to heat through for about 3-5 minutes.
6. Pour in the cornstarch slurry gradually while stirring gently until the sauce thickens to your desired consistency. Finish with a drizzle of sesame oil.
7. Serve hot over steamed rice. This quick and flavorful dish is ready to be enjoyed.