Authentic Sichuan Mapo Tofu with Pork

Directions

1. Step 1

   Drain tofu, cut into 3/4-inch cubes. Blanch tofu in boiling water for 2-3 minutes with a pinch of salt. Gently drain and set aside.

2. Step 2

   Toast Sichuan peppercorns in a dry pan over low heat for 2-3 minutes until fragrant. Grind to a fine powder using a mortar and pestle or spice grinder. Mince garlic and ginger, chop scallions.

3. Step 3

   In a small bowl, whisk together soy sauce, Shaoxing wine, and chicken broth. In another small bowl, mix cornstarch with 2 tablespoons of water to create a slurry.

4. Step 4

   Heat vegetable oil in a wok or large pan over medium-high heat. Add ground pork and cook, breaking it up, until browned and cooked through. Remove pork from the wok, leaving rendered fat.

5. Step 5

   Add doubanjiang to the wok and stir-fry for 1-2 minutes until fragrant and red oil appears. Add minced garlic and ginger, cook for 1 minute.

6. Step 6

   Pour in the broth mixture, bring to a simmer. Add the blanched tofu and cooked pork. Gently stir.

7. Step 7

   Pour in the cornstarch slurry, stirring constantly until the sauce thickens to your desired consistency. Add chili oil and half of the ground Sichuan peppercorns.

8. Step 8

   Garnish with remaining ground Sichuan peppercorns and chopped scallions. Serve immediately with steamed white rice.