Mapo Tofu

Ingredients

• 1 lb soft tofu, cut into 1 inch cubes
• 6 oz ground pork
• 2 tbsp peanut oil
• 2 tbsp Pixian chili bean paste
• 1 tbsp fermented black beans, rinsed and chopped
• 3 cloves garlic, minced
• 1 tbsp minced ginger
• 1 tbsp Sichuan chili flakes
• 1 cup chicken stock
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 1/2 tbsp cornstarch
• 3 tbsp cold water
• 1 tsp ground roasted Sichuan peppercorns
• 3 green onions, thinly sliced
• Steamed rice, for serving

Method

1. Slide the tofu into a pot of lightly salted simmering water for 2 minutes to firm it up, then drain gently.
2. Heat the oil in a wok over medium-high heat and cook the pork, breaking it up, until browned and it reaches 160°F.
3. Lower the heat, add the chili bean paste and cook 1 minute until the oil turns red.
4. Add the black beans, garlic, ginger and chili flakes and stir 30 seconds.
5. Pour in the stock, soy sauce and sugar, add the tofu and simmer 4 minutes without stirring hard, just nudging the pan.
6. Mix the cornstarch with the cold water and drizzle it in in two additions, swirling until the sauce clings.
7. Sprinkle with Sichuan pepper and green onions and serve with rice.

Notes