Spicy Sichuan Mapo Tofu by Marion S Kitchen

Ingredients

• 1 tbsp Sichuan peppercorns
• 380g (13.4 oz) Soft tofu, cut into bite-sized cubes
• 4 tbsp Vegetable oil
• 100g (3.5 oz) Pork mince
• 2 tbsp Douban jiang (spicy fermented chili bean paste)
• 3 cloves Garlic, finely chopped
• 1 tbsp Ginger, finely chopped
• 1 tsp Chilli powder (or to taste)
• 1 cup Chicken stock
• 1 tbsp Soy sauce
• 1 tsp Dark soy sauce
• 1 tsp Sugar
• 1 tsp Vinegar
• 2 tsp Cornflour (cornstarch) mixed with 2 tsp water
• 1 tsp Sesame oil
• 2 tbsp Spring onion (scallions), finely sliced
• For serving Steamed rice
• Optional: generous pinch Salt for blanching tofu

Instructions

1. Heat the Sichuan peppercorns in a dry frying pan over medium-high heat until they become fragrant and just start to smoke, about 1-2 minutes. Immediately transfer to a mortar and pestle and grind into a fine powder. Set aside.</instruction>
2. Prepare the tofu by carefully cutting open the packet, draining away the liquid. Tip the tofu onto a cutting board and cut it into bite-sized cubes, approximately 2cm (0.8 inch) pieces.</instruction>
3. Heat a saucepan filled with water over high heat until it reaches a gentle simmer. Add a generous pinch of salt. Carefully add the tofu cubes to the simmering water; to prevent breakage, avoid a rapid boil. Simmer gently for 2-3 minutes, then turn off the heat and let the tofu steep in the hot, salty water while you prepare the sauce.
4. Heat a wok or large frying pan over high heat and add the vegetable oil. Add the pork mince and cook, breaking it up with a spoon, for 2-3 minutes until browned and cooked through. Add the douban jiang and cook, stirring constantly, for about 2 minutes until fragrant.
5. Stir in the finely chopped garlic, ginger, and chilli powder. Stir-fry for about 30 seconds until the aromatics are fragrant, being careful not to burn them. Pour in the chicken stock, soy sauce, dark soy sauce, sugar, and vinegar. Bring the mixture to a simmer, then reduce the heat to medium.
6. Cook for 3-4 minutes, or until the sauce has reduced by about a quarter and begun to thicken slightly. Stir in the cornflour slurry (cornflour mixed with water) and stir until the sauce thickens further. Stir in the reserved ground Sichuan peppercorn powder.
7. Use a slotted spoon to carefully drain the blanched tofu from its water and gently add it to the wok. Drizzle over the sesame oil and gently toss everything together to coat the tofu, being careful not to break the cubes. Heat for 1 minute to let flavors meld.
8. Taste the sauce and adjust seasoning with additional salt or soy sauce if needed. Transfer the Mapo Tofu to a serving bowl and sprinkle generously with the finely sliced spring onions. Serve immediately with steamed rice.