Authentic Sichuan Mapo Tofu

Instructions

1. 1

   Cut the soft tofu into 2cm (3/4 inch) cubes. Bring a pot of water to boil, add tofu cubes, and blanch for 2 minutes to remove excess water and firm them up slightly. Drain gently and set aside.

2. 2

   Toast the Sichuan peppercorns in a dry pan over medium heat for 2-3 minutes until fragrant. Crush them coarsely using a mortar and pestle or spice grinder. Set aside.

3. 3

   Mince the garlic and ginger finely. Chop the green onions, separating the white parts from the green parts.

4. 4

   Heat a wok or large skillet over high heat. Add the vegetable oil and let it heat until shimmering.

5. 5

   Add the ground pork to the hot wok. Break it up with a spatula and stir-fry for 3-4 minutes until browned and crispy. Push the pork to the sides of the wok.

6. 6

   Add the doubanjiang (chili bean paste) to the center of the wok and stir-fry for 30 seconds until the oil turns red and fragrant.

7. 7

   Add the minced garlic, ginger, and white parts of green onions. Stir-fry for another 30 seconds until aromatic.

8. 8

   Pour in the chicken stock and soy sauce. Bring to a boil, then reduce heat to medium.

9. 9

   Gently slide the tofu cubes into the sauce. Let simmer for 4-5 minutes, occasionally spooning sauce over the tofu but avoid stirring vigorously to prevent breaking the tofu.

10. 10

    Mix the cornstarch with 2 tablespoons of cold water to create a slurry. Slowly drizzle it into the sauce while gently stirring to thicken. Cook for 1 minute.

11. 11

    Add the chili oil and half of the crushed Sichuan peppercorns. Gently fold to combine.

12. 12

    Transfer to a serving dish. Drizzle with sesame oil, sprinkle with remaining Sichuan peppercorns and green onion greens.

13. 13

    Serve immediately over steamed white rice.