Bowen Yang’s Mapo Tofu

Ingredients

• 1 tbsp Sichuan peppercorns (toasted and ground to a fine powder)
• 15 oz firm tofu (14- to 16-ounce package, cut into bite-sized cubes)
• Salt (for tofu water and to taste)
• 4 tbsp vegetable oil
• 8 oz ground pork (or ground beef)
• 2 tbsp doubanjiang (fermented chile bean sauce or paste)
• 3 garlic (cloves, finely chopped or pressed)
• 1 tbsp fresh ginger (finely chopped)
• 1 tsp Sichuan coarse chile powder
• 1 cup chicken stock
• 1 tbsp soy sauce (plus more if needed)
• 1 tsp sugar
• 1 tsp Chinkiang (black) vinegar
• 2 tsp cornstarch (mixed with 2 tsp cold water to form a slurry)
• 1 tsp toasted sesame oil
• 2 tbsp scallions (thinly sliced)
• steamed rice (for serving)

Steps

1. 1

   Heat the Sichuan peppercorns in a dry small frying pan over medium-high heat until they just start to smoke, tossing or stirring occasionally, about 3 minutes.

2. 2

   Transfer the toasted peppercorns immediately to a mortar and let them cool. Once cooled, use a pestle to grind them into a fine powder and set aside for later use.

3. 3

   Heat a medium saucepan of water over high heat. While the water heats, drain the tofu and cut it into bite-sized cubes.

4. 4

   When the water reaches a gentle simmer (avoid a rapid boil to prevent the tofu from crumbling), add a generous pinch of salt and carefully add the tofu pieces. Simmer gently for 2 to 3 minutes, then turn off the heat and allow the tofu to steep in the hot water.

5. 5

   Place a wok or large frying pan over high heat and add the vegetable oil. When the oil is hot, add the ground pork.

6. 6

   Cook the pork, breaking up the meat with a spatula, for 2 to 3 minutes until it is no longer pink.

7. 7

   Add the doubanjiang to the pan and cook, stirring constantly, for about 2 minutes.

8. 8

   Stir in the finely chopped garlic, ginger, and Sichuan chile powder. Stir-fry for 30 seconds until fragrant.

9. 9

   Add the chicken stock, soy sauce, sugar, and Chinkiang vinegar. Bring the mixture to a simmer.

10. 10

    Turn the heat down to medium and cook until the liquid has reduced by about one-fourth and is starting to thicken, which should take 3 to 4 minutes.

11. 11

    Stir in the cornstarch slurry and the ground Sichuan peppercorns. Let the sauce simmer until thickened, about 1 to 2 minutes.

12. 12

    Use a slotted spoon to drain the steeped tofu and gently stir it into the pork mixture. Simmer until the sauce is slightly thickened and the tofu is heated through, 1 to 2 minutes more.

13. 13

    Taste the dish and season with additional salt or soy sauce if needed. Remove from the heat.

14. 14

    Drizzle with the toasted sesame oil and gently toss to combine. Transfer to a serving bowl and sprinkle with sliced scallions. Serve immediately with steamed rice.

Notes

This version of mapo tofu is slightly drier than the traditional Sichuan version and uses firm tofu instead of silken. Steeping the tofu in salted water helps it hold its shape and improves its texture.

Nutrition per serving

• main
• pork
• tofu
• Sichuan
• spicy
• stir-fry
• dinner
• Chinese