Spicy Sichuan Mapo Tofu

Ingredients

• 450 grams Silken Tofu
• 100 grams Ground Pork or Beef
• 2 tablespoons Doubanjiang (Spicy Bean Paste)
• 1 teaspoon Sichuan Peppercorns
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 1 cup Chicken Broth
• 2 tablespoons Cornstarch Slurry
• 2 stalks Green Onion, sliced
• 1 tablespoon Chili Oil(optional)

Instructions

1. 1

   Cut tofu into 2cm cubes and blanch in hot salted water for 2 minutes. Drain and set aside.

2. 2

   Toast Sichuan peppercorns in a dry wok until fragrant, then grind into a fine powder.

3. 3

   Heat oil in a wok over medium heat. Add ground meat and fry until browned and crispy.

4. 4

   Add doubanjiang and stir-fry until the oil turns red. Add garlic and ginger, cooking for 30 seconds.

5. 5

   Pour in the chicken broth and bring to a simmer. Gently add the tofu cubes.

6. 6

   Simmer for 5 minutes to allow tofu to absorb flavors. Slowly stir in cornstarch slurry until the sauce thickens.

7. 7

   Drizzle with chili oil and sprinkle with ground Sichuan peppercorns and green onions before serving.