Mapo Tofu with Spiced Chili Oil

Ingredients

• 14 oz firm tofu
• 2 tbsp neutral oil
• 4 oz ground pork
• 1 tsp Sichuan peppercorns
• 2 whole dried red chilies
• 1.5 tbsp fermented bean paste (doubanjiang)
• 3 clove minced garlic
• 1 tbsp minced ginger
• ¾ cup low-sodium chicken broth
• 1 tbsp soy sauce
• ½ tbsp rice vinegar
• 1 tsp cornstarch
• 1 tbsp water
• ½ tsp sesame oil
• 2 tbsp scallions, chopped

Instructions

1. 1

   Press the tofu gently between paper towels for 5 minutes to remove excess moisture, then cut it into 0.75-inch cubes. This helps the tofu absorb the sauce better and gives it a slightly firmer texture when cooked.

2. 2

   Toast the Sichuan peppercorns and dried red chilies in a dry wok or large pan over medium heat for 1-2 minutes until fragrant and lightly smoking. Transfer to a mortar and pestle, crush coarsely, and set aside—this releases their numbing and spicy oils.

3. 3

   Heat 1 tbsp of oil in the wok over medium-high heat and add the ground pork, breaking it up with a wooden spoon. Cook for 4-5 minutes, stirring frequently, until the pork is fully browned with no pink remaining.

4. 4

   Add the fermented bean paste to the cooked pork and stir constantly for 1 minute until it darkens slightly and becomes fragrant. Push the mixture to the side of the wok, add the remaining oil to the center, then add garlic and ginger.

5. 5

   Cook the garlic and ginger for 30 seconds, stirring constantly, until the mixture becomes fragrant and the raw edge disappears. Mix everything together in the wok to combine the aromatics with the pork.

6. 6

   Pour in the chicken broth, soy sauce, rice vinegar, and toasted peppercorn-chili mixture, then bring to a gentle simmer over medium heat. Add the tofu cubes and simmer for 5-6 minutes, stirring gently, until the sauce reduces slightly and the flavors meld.

7. 7

   Mix the cornstarch with 1 tbsp water to create a slurry, then pour it into the simmering sauce while stirring gently. Cook for 1-2 minutes until the sauce thickens and coats the tofu with a glossy sheen.

8. 8

   Remove from heat and drizzle with sesame oil, then taste and adjust seasoning with soy sauce or salt as needed. Transfer to a serving bowl, garnish with scallions, and serve immediately over steamed rice.

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