Mapo Tofu

Ingredients

• 14 oz soft or silken tofu, cut into 3/4-inch cubes
• 1/2 lb ground pork
• 2 tablespoons vegetable oil
• 2 tablespoons doubanjiang (spicy fermented bean paste)
• 1 tablespoon fermented black beans, rinsed and roughly chopped (optional)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 cup chicken broth or water
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)
• 1 teaspoon ground Sichuan peppercorns (or 1 tablespoon whole, toasted and ground)
• 3 green onions, thinly sliced
• 3 cups cooked white rice, for serving

Nutrition (estimated per serving)

Method

1. Bring a medium pot of water to a gentle simmer over medium heat. Carefully slide in the cubed tofu and let it simmer (not boil) for 2 minutes; this firms the tofu slightly and washes away any bean-curd smell so it holds its shape in the sauce. Drain gently in a colander and set aside.
2. Heat the vegetable oil in a large skillet or wok over medium heat until shimmering, about 1 minute.
3. Add the ground pork, breaking it into small crumbles with a spatula. Cook for 4 to 5 minutes, stirring occasionally, until it is no longer pink and small crispy bits are forming at the edges; browned, slightly crisp pork gives the dish much more depth than pale, wet-cooked pork.
4. Push the pork to one side of the pan and add the doubanjiang and fermented black beans (if using) to the cleared space. Stir them alone in the oil for 30 to 45 seconds until the oil around them turns a deep red-orange and smells intensely savory and toasty; this blooming step is essential for flavor and should not be skipped.
5. Stir the pork back in with the bean paste, then add the garlic and ginger. Stir-fry everything together for 30 seconds until fragrant, being careful not to let the garlic scorch, which would taste bitter.
6. Pour in the chicken broth, soy sauce, and sugar, stirring to combine into an even reddish sauce. Scrape the bottom of the pan to release any browned bits.
7. Bring the sauce to a gentle simmer over medium heat, small bubbles breaking the surface steadily.
8. Gently slide the drained tofu cubes into the simmering sauce. Use the flat side of a spatula to nudge them around rather than a stirring motion, which can break the soft tofu into mush. Simmer for 5 minutes so the tofu absorbs the sauce's flavor.
9. Give the cornstarch slurry a quick re-stir and drizzle it into the pan in a thin stream while gently shaking the pan (rather than stirring) to distribute it. Simmer for 1 to 2 minutes until the sauce turns glossy and thick enough to cling to the tofu and coat the back of a spoon.
10. Taste the sauce carefully; it should taste savory, spicy, and slightly numbing. If it tastes flat, stir in a little more soy sauce; if too salty, add a splash of water and simmer 1 more minute.
11. Remove the pan from the heat and sprinkle the ground Sichuan peppercorns evenly over the top, stirring very gently just once or twice to distribute without breaking the tofu.
12. Scatter the sliced green onions over the top as a final garnish.
13. Serve immediately over bowls of steamed white rice while the sauce is still hot and glossy.

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