Mapo Tofu

Ingredients

• silken tofu1 (14 oz) block, cut into 1-inch cubes
• ground pork1/3 lb
• doubanjiang (Sichuan chili bean paste)2 tbsp
• fermented black beans1 tbsp, rinsed and chopped
• Sichuan peppercorns1 tsp, toasted and ground
• chili oil1 tbsp
• garlic4 cloves, minced
• fresh ginger1 inch, minced
• low-sodium chicken stock1 cup
• soy sauce1 tbsp
• cornstarch2 tsp, mixed with 2 tbsp water
• scallions3, thinly sliced
• neutral oil2 tbsp

Steps

1. 1

   Slide tofu into simmering water.

   Slide the tofu cubes into a pot of barely simmering, lightly salted water. Hold them warm while you build the sauce.

2. 2

   Brown the pork in oil.

   Heat oil in a wok over medium-high. Brown the pork, breaking it up, until crisp at the edges, about 4 minutes.

3. 3

   Add doubanjiang and aromatics.

   Push the pork aside; add doubanjiang and stir until the oil turns deep red, 1 minute. Add black beans, garlic, and ginger; stir 30 seconds.

4. 4

   Simmer tofu in stock and soy sauce.

   Pour in the stock and soy sauce and bring to a simmer. Drain the tofu and slip it gently into the wok. Simmer 3 minutes, swirling the pan rather than stirring.

5. 5

   Add cornstarch slurry to thicken.

   Stir the cornstarch slurry, then drizzle into the wok in two or three additions until the sauce coats a spoon.

6. 6

   Finish with chili oil and peppercorn.

   Off heat, swirl in chili oil and ground Sichuan peppercorn. Top with scallions and serve over rice.