Mapo Tofu

5.0 – 1 reviews • Main Dish

Szechuan peppercorns and doubanjiang, two key components of this well-known tofu dish, are hallmarks of the Szechuan province.

Ingredients

2 tablespoons neutral oil
1 teaspoon Sichuan peppercorn powder
3 cloves garlic, minced
One 2-inch piece ginger, minced
6 ounces ground beef or pork
2 teaspoons fermented black bean sauce
1 tablespoon doubanjiang sauce
1 tablespoon dark or sweet soy sauce
1 tablespoon thin soy sauce
1 tablespoon sugar
1 teaspoon chicken powder
One 14- to 16-ounce package silken tofu, cut into 1/2-inch cubes (see Cook’s Note)
1 tablespoon cornstarch mixed with 1 tablespoon water (cornstarch slurry)
3 scallions, chopped

Heat a large skillet or wok over high heat for about 2 minutes. Swirl in the oil and at the first whisp of white smoke, add the Sichuan pepper powder, garlic and ginger and cook until fragrant, about 30 seconds. Stir in the ground meat, press flat and allow to brown for about 1 minute. Add the black bean sauce, then stir together with the garlic-ginger mixture and meat.
Create the sauce by adding the doubanjiang sauce, dark soy sauce, thin soy sauce, sugar, chicken powder and 1 cup water. Stir well and allow the sauce to come to a boil. Stir in the tofu to coat and let it simmer 3 to 5 minutes to absorb the sauce. Add the cornstarch slurry and allow to simmer until thickened to a light stew consistency, about 30 seconds. Taste and adjust as necessary, then top with the scallions.