Sichuan Mapo Tofu with Minced Pork

Sichuan Mapo Tofu with Minced Pork ingredients

• 1.5 lbs firm tofu
• 8 oz ground pork
• 2 tbsp neutral oil
• 1 cup chicken broth
• 2 tbsp finely minced ginger
• 2 tbsp finely minced garlic
• 1 tbsp doubanjiang (fermented broad bean paste)
• 1 tsp douchi (fermented black beans, rinsed and mashed)
• 1 tsp whole Sichuan peppercorns
• 1 tsp chili flakes (optional)
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• 1 tbsp cornstarch
• 2 tbsp water
• 2 stalks scallions, chopped
• 1 tsp ground Sichuan peppercorns

How to make Sichuan Mapo Tofu with Minced Pork

1. Gently bring a pot of water to a boil. Add the cubed firm tofu and boil for 2-3 minutes; this firms up the tofu and removes some of the raw bean flavor. Carefully drain the tofu and set it aside.
2. Mince the ginger and garlic. Rinse and mash the douchi. In a small bowl, combine the light soy sauce, Shaoxing wine, and sugar for the sauce base. In another small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry.
3. Heat 1 tablespoon of neutral oil in a wok or large skillet over medium-high heat until shimmering. Add the ground pork and break it up with a spatula; cook for 3-5 minutes, stirring occasionally, until the pork is browned and the fat has rendered. Remove the pork from the wok and set aside, leaving the rendered fat in the wok.
4. Reduce heat to medium. Add the remaining 1 tablespoon of neutral oil to the wok, along with the whole Sichuan peppercorns. Toast the peppercorns for 1-2 minutes until fragrant, then remove them with a slotted spoon and discard. If using ground Sichuan peppercorns, you will add them later.
5. Add the minced ginger and garlic to the infused oil in the wok. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
6. Stir in the doubanjiang and mashed douchi. Cook for 1-2 minutes, stirring constantly, until the oil turns reddish and fragrant; this step is crucial for developing the deep, savory base.
7. Pour in the chicken broth and the pre-mixed soy sauce, Shaoxing wine, and sugar. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the wok.
8. Gently add the blanched tofu cubes and the browned pork back into the wok. Stir very gently to combine, allowing the tofu to absorb the flavors for 2-3 minutes. Pour in the cornstarch slurry while stirring continuously until the sauce thickens to your desired consistency.
9. If using chili flakes or ground Sichuan peppercorns (not previously toasted), stir them in now. Taste and adjust seasoning if necessary, then remove the wok from the heat.
10. Ladle the Mapo Tofu into a serving bowl. Garnish generously with freshly chopped scallions and an additional sprinkle of ground Sichuan peppercorns for an extra tingle. Serve immediately with steamed white rice.

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