Sichuan Mapo Tofu

Ingredients

• 400 g Silken tofu
• 150 g Ground pork
• 2 tbsp Doubanjiang (fermented chili bean paste)
• 1 tsp Sichuan peppercorns
• 1 tbsp Dried chili flakes
• 3 cloves Garlic
• 1 tbsp grated Ginger
• 1 tbsp Soy sauce
• 200 ml Chicken stock
• 1 tbsp Cornstarch
• 2 stalks Scallions
• 2 tbsp Vegetable oil

Instructions

1. 1

   Prep all ingredients: drain and cube the tofu, mince garlic and ginger, slice scallions, and toast the Sichuan peppercorns in a dry pan for 1 minute, then grind them.

2. 2

   Heat oil in a wok over medium heat. Fry the ground pork for 5 minutes until browned and crispy, breaking it up as it cooks.

3. 3

   Add doubanjiang, chili flakes, garlic, and ginger; stir-fry for 2 minutes until fragrant and the oil turns red.

4. 4

   Pour in the chicken stock and soy sauce, then gently slide in the tofu cubes. Simmer uncovered for 10 minutes, spooning sauce over the tofu without stirring roughly.

5. 5

   Mix cornstarch with 2 tbsp cold water, stir into the wok, and simmer 2 more minutes until the sauce thickens and glosses.

6. 6

   Off heat, sprinkle with ground Sichuan peppercorns and sliced scallions. Serve hot with steamed rice.