Mapo Tofu

Ingredients

• 1 (16 oz) block soft or medium tofu, cut in 3/4-inch cubes
• 1 tsp salt
• 2 tbsp neutral oil
• 4 oz ground pork or beef
• 2 tbsp doubanjiang (Sichuan chili bean paste)
• 1 tbsp fermented black beans, rinsed and chopped (optional)
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 to 2 tsp chili flakes or chili oil
• 1 cup chicken broth or water
• 1 tsp sugar
• 1 tsp soy sauce
• 2 tsp cornstarch mixed with 2 tbsp water
• 1 tsp ground toasted Sichuan peppercorns
• 2 green onions, sliced
• steamed rice, to serve

Steps

1. Bring a pot of water to a simmer with the salt. Add the tofu and simmer gently 2 minutes to firm it. Drain carefully.
2. Heat the oil in a wok or skillet over medium-high heat. Brown the pork, breaking it up, 3 minutes.
3. Lower the heat to medium, add the doubanjiang and black beans, and stir until the oil turns red, 1 minute. Add the garlic, ginger and chili flakes for 30 seconds.
4. Pour in the broth with the sugar and soy sauce and bring to a simmer. Slide in the tofu and simmer 4 minutes, nudging the pan rather than stirring so the cubes stay whole.
5. Stir the cornstarch slurry and add it in two parts, gently, until the sauce clings to the tofu.
6. Sprinkle with Sichuan pepper and green onions and serve with lots of rice.

TipSimmering the tofu in salted water first seasons it and keeps it from breaking up in the sauce.