Mapo Tofu

• 300 g silken tofu
• 300 g ground pork
• 2 garlic
• ginger, piece
• ½ tablespoon Sichuan peppercorns
• ½ tablespoon white pepper
• ½ teaspoon dried chili
• 2 tablespoons dark soy sauce
• 3 Shaoxing wine
• 1 tablespoon doubanjiang
• 30 chicken broth
• 5 sprigs scallions
• 2 tablespoons cornstarch
• 5 water
• sesame oil, for finishing

Preparation

1. Step 1

   2:29
   Cut the silken tofu into large 2-3 cm cubes. Handle gently as it is fragile.
2. Step 2

   2:36
   Blanch the tofu cubes in gently simmering salted water for 3-4 minutes to season and slightly firm them. Avoid a rolling boil to prevent breaking the cubes. Remove carefully with a spider or slotted spoon and set aside.
3. Step 3

   3:07
   Finely chop the scallions, separating the white and green parts. Use the white for cooking and reserve the green for garnish. Grate the garlic and ginger very finely so their flavors disperse well throughout the dish.
4. Step 4

   5:35
   Toast the Sichuan peppercorns briefly to intensify their aroma, then grind them. Prepare the other spices and sauces so everything is ready before stir-frying.
5. Step 5

   6:20
   Heat a wok or skillet over high heat. Add a generous drizzle of neutral oil. Add the ground pork (or pork-veal mix) and cook without stirring too much so it caramelizes and browns well rather than steaming.
6. Step 6

   6:42
   Deglaze the browned meat with Shaoxing wine (or sake, regular wine, or water), scraping up the caramelized bits from the bottom of the pan.
7. Step 7

   7:02
   Add the doubanjiang and stir to coat the meat pieces evenly. Then add the grated garlic, ginger, chopped white parts of the scallions, ground Sichuan peppercorns, optional dried chili, white pepper, and dark soy sauce. Mix thoroughly to distribute all the aromatics.
8. Step 8 · 10 minutes

   7:38
   Pour in the chicken broth. Bring to a simmer and cook gently for about 10 minutes to develop flavor and reduce slightly. Stir occasionally and stay near the stove to prevent burning.
9. Step 9

   7:50
   Mix the cornstarch with cold water to make a slurry. Stir it into the simmering sauce; it will thicken almost immediately. Continue cooking briefly until the sauce reaches a glossy, slightly sticky texture.
10. Step 10

    8:04
    Gently slide in the blanched silken tofu cubes, taking care not to break them. Stir very delicately to coat with sauce. Finish with a drizzle of sesame oil.
11. Step 11

    8:16
    Serve immediately while hot in bowls. Garnish generously with the reserved green parts of the scallions. Accompany with steamed rice and a refreshing cucumber salad if desired.