Mapo Tofu (Sichuan-style spicy tofu with ground pork)

Ingredients

Contains soy, gluten, sesame. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Drain the tofu and gently cut it into 1-inch cubes; set aside in a shallow bowl.

2. 2

   Mix 1 tbsp cornstarch with 2 tbsp (30 ml) cold water in a small cup to make a slurry; set aside.

3. 3

   If using Sichuan peppercorns: toast them in a small dry skillet over medium heat until fragrant, about 2 minutes, then crush in a mortar or with a spice grinder.

   Watch carefully so they don't burn—they go from fragrant to bitter quickly.

   2 min
4. 4

   Heat a wok or large heavy skillet over high heat until hot, about 1 minute.

5. 5

   Add 2 tbsp vegetable oil and swirl to coat the pan.

6. 6

   Add the ground pork and stir-fry, breaking it into small pieces, until browned and some edges start to crisp, about 5 minutes.

   5 min
7. 7

   Push the pork to one side of the wok and add the minced garlic, minced ginger and the white parts of the scallions; stir a few seconds until aromatic.

8. 8

   Add 1 tbsp doubanjiang and stir it into the pork and aromatics until the oil turns red and fragrant, about 30 seconds.

9. 9

   Pour in 1 tbsp Shaoxing wine and 1 tbsp light soy sauce, stir once to deglaze.

10. 10

    Add 240 ml chicken stock and 1 tsp sugar and bring the mixture to a gentle simmer.

    5 min
11. 11

    Gently slide the tofu cubes into the sauce, then spoon the sauce over the tofu once so they are mostly covered.

12. 12

    Let the tofu simmer gently in the sauce without stirring vigorously so the cubes keep their shape, about 4 minutes.

    4 min
13. 13

    Stir the cornstarch slurry, then pour it into the wok and gently stir once or twice until the sauce thickens and becomes glossy, about 2 minutes.

    2 min
14. 14

    Turn off the heat and stir in 1 tsp sesame oil and 1 tbsp chili oil (if using).

15. 15

    Taste and add up to 1/2 tsp salt if needed, sprinkle half the crushed Sichuan peppercorns and all the green parts of the scallions, then transfer to a serving bowl and finish with the remaining peppercorns.