Authentic Sichuan Mapo Tofu by The Woks Of Life

Ingredients

• ½ cup Oil (divided)
• 1-2 Fresh Thai bird chili peppers, thinly sliced
• 6-8 Dried red chilies, roughly chopped
• ½ - 1 ½ tablespoons Sichuan peppercorns, powdered or finely ground (reserve ¼ teaspoon for garnish)
• 3 tablespoons Ginger, finely minced
• 3 tablespoons Garlic, finely minced
• 8 ounces Ground pork
• 1-2 tablespoons Spicy bean sauce (Doubanjiang)
• 2/3 cup Low sodium chicken broth or water
• 1 pound Silken tofu, cut into 1 inch (2.5cm) cubes
• ¼ cup Water
• 1 ½ teaspoons Cornstarch
• ¼ teaspoon Sesame oil (optional)
• ¼ teaspoon Sugar (optional)
• 1 Scallion, finely chopped

Instructions

1. Toast the chilies: Heat ½ cup of oil in a wok or small saucepan over low heat. Add the fresh and dried chilies. Stir occasionally and heat for about 5 minutes until fragrant, being careful not to burn them. Remove from heat and set aside.
2. Sauté aromatics and pork: Heat the remaining ½ cup of oil in your wok over medium heat. Add the minced ginger and cook for 1 minute, then add the minced garlic and cook for another minute. Turn the heat to high, add the ground pork, break it up with a spatula, and fry until cooked through.
3. Add Sichuan peppercorns and sauce base: Add the ground Sichuan peppercorns to the wok with the pork and stir for 15-30 seconds, being careful not to burn them as this can cause bitterness. Stir in the spicy bean sauce until well combined, then add the chicken broth and let the mixture simmer for about a minute.
4. Thicken the sauce: In a small bowl, whisk together the ¼ cup water and 1 ½ teaspoons cornstarch until smooth. Pour this slurry into the simmering sauce in the wok, stirring constantly until the sauce begins to thicken. If it becomes too thick, add a splash more water or chicken broth.
5. Combine and finish: Add the reserved chili oil (just the oil if using homemade, to avoid extra salt) to the sauce. Gently add the cubed tofu to the wok and toss with the sauce using your spatula. Cook for 3-5 minutes, allowing the tofu to heat through and absorb the flavors. Stir in the optional sesame oil and sugar, then add the chopped scallions and stir just until wilted.
6. Serve and garnish: Serve the Mapo Tofu immediately, garnished with a final sprinkle of Sichuan peppercorn powder if desired. This dish is best enjoyed with plenty of steamed rice.