Mapo Tofu

Method11 steps · about 35 min

1. 1

   Step 1: Prepare all ingredients before heating the wok. Wash and dry the fresh chilies, ginger (3 tbsp) and scallion (1); slice the fresh chilies, roughly chop the dried chilies, mince the ginger and garlic (3 tbsp) and chop the scallion. Carefully cut the silken tofu (1 lb) into 1-inch (2.5 cm) cubes. Mix 1½ tsp cornstarch with the measured ¼ cup slurry water. Measure the chosen ½–1½ tbsp ground Sichuan peppercorns and, if garnishing, reserve ¼ tsp from that same amount.

   Uses 1–2 fresh Thai bird chili peppers · 6–8 dried red chilies · ½–1½ tbsp ground Sichuan peppercorns, divided · 3 tbsp ginger, finely minced · 3 tbsp garlic, finely minced · 1 lb silken tofu · ¼ cup water for slurry · 1½ tsp cornstarch for slurry

   
2. 2

   Step 2: Make the chili oil in a small saucepan over low heat: add ¼ cup of the cooking oil and all the prepared fresh and dried chilies. Heat for about 5 minutes, stirring occasionally, until fragrant; keep the chilies from burning. Take the saucepan off the heat and keep all its chili oil and peppers for later.

   Heat the chili oil for about 5 minutes · 5 minUses ¼ cup cooking oil for the chili oil · All the sliced fresh chilies and chopped dried chilies from step 1

3. 3

   Step 3: Heat the remaining ¼ cup cooking oil in a wok over medium heat. Add all the prepared minced ginger and stir-fry for 1 minute, until fragrant.

   Fry the ginger for 1 minute · 1 minUses Remaining ¼ cup cooking oil · All 3 tbsp minced ginger from step 1

4. 4

   Step 4: Add all the prepared minced garlic to the fried ginger. Stir-fry over medium heat for another 1 minute, until fragrant.

   Fry the garlic for 1 minute · 1 minUses All the fried ginger and cooking oil from step 3 · All 3 tbsp minced garlic from step 1

5. 5

   Step 5: Turn the heat to high and add all 8 oz ground pork to the fried aromatics. Break up the meat and fry until fully cooked, with no raw patches and an internal temperature of at least 71°C (160°F).

   Uses All the fried ginger, garlic and cooking oil from step 4 · 8 oz ground pork

6. 6

   Step 6: Add the prepared ground Sichuan peppercorns, keeping back the optional ¼ tsp garnish. Stir for 15–30 seconds, checking from 15 seconds and taking care not to burn the peppercorns.

   Check the peppercorns from 15 seconds · 1 minUses All the fully cooked pork and aromatics from step 5 · The chosen ground peppercorn allowance from step 1, excluding the optional ¼ tsp garnish reserve

   
7. 7

   Step 7: Stir the chosen 1–2 tbsp spicy bean sauce thoroughly into the cooked pork and peppercorns. Add the ⅔ cup chicken broth and bring to a simmer. Simmer for about 1 minute.

   Simmer the pork sauce for about 1 minute · 1 minUses All the cooked pork and peppercorns from step 6 · 1–2 tbsp spicy bean sauce · ⅔ cup ready low-sodium chicken broth

8. 8

   Step 8: Stir the prepared cornstarch slurry again and add all of it to the simmering sauce. Stir and let it bubble until the sauce starts to thicken. If it becomes too thick, add a little of the separate additional water, only as needed.

   Uses All the simmered pork sauce from step 7 · All the slurry made with 1½ tsp cornstarch and ¼ cup water in step 1 · Additional water for thinning the sauce, only if needed

9. 9

   Step 9: Stir all the prepared chili oil and peppers into the thickened pork sauce. Add the silken tofu cubes and fold gently with a spatula to avoid breaking them. Simmer for 3–5 minutes, checking from 3 minutes, until the tofu is hot through and coated in the sauce.

   Check the tofu from 3 minutes · 3 minUses All the thickened pork sauce from step 8 · All the chili oil and peppers made in step 2 · All the tofu cubes prepared in step 1

10. 10

    Step 10: Add the optional ¼ tsp sesame oil and ¼ tsp sugar, if using, together with all the prepared chopped scallion. Stir gently just until the scallion wilts.

    Uses All the hot tofu and pork sauce from step 9 · All the chopped scallion from step 1 · ¼ tsp sesame oil, optional · ¼ tsp sugar, optional

11. 11

    Step 11: If using the reserved garnish, sprinkle the ¼ tsp ground Sichuan peppercorns over the finished tofu. Share the Mapo Tofu between six portions and serve hot with ready cooked rice.

    Uses All the finished Mapo Tofu from step 10 · The optional ¼ tsp ground peppercorns reserved from step 1 · Ready cooked rice for serving, as needed