Authentic Mapo Tofu by Red House Spice

Ingredients

• 1 block soft or medium-firm regular tofu
• 4 oz minced beef or pork
• 2 tbsp sichuan chili bean paste
• 1 tbsp fermented black beans
• 1 tsp chili powder or flakes
• 1 tsp ground sichuan pepper
• 1 tbsp shaoxing rice wine
• 1 tbsp cornstarch
• 1 tsp salt
• 1 inch ginger, minced
• 2 cloves garlic, minced
• 2 green onion, chopped
• 2 tbsp neutral oil
• 1/2 cup chicken or vegetable broth

Instructions

1. Cut tofu into 1-inch cubes. Gently slide tofu into a pot of cold water with 1 tsp salt. Bring to a boil over high heat, then simmer for 1 minute. Drain and set aside.
2. Heat 2 tbsp neutral oil in a wok or large skillet over medium-high heat. Add minced beef/pork and stir-fry until browned. Add minced ginger and garlic, stir-fry until fragrant, about 30 seconds.
3. Add Sichuan chilli bean paste, fermented black beans, and chilli powder/flakes. Stir-fry for 1 minute until the oil turns red and fragrant.
4. Pour in 1/2 cup broth and 1 tbsp Shaoxing rice wine. Bring to a simmer
5. Gently add the blanched tofu cubes to the wok. Stir carefully to coat the tofu with the sauce, trying not to break the cubes. Simmer for 2-3 minutes.
6. In a small bowl, whisk together 1 tbsp cornstarch with 2 tbsp cold water to make a slurry. Pour the slurry into the wok while stirring gently until the sauce thickens.
7. Stir in the ground Sichuan pepper. Taste and adjust seasoning if needed.
8. Garnish with chopped scallions and serve immediately.