Ma Po Tofu

Ingredients

Tofu

14 ounces, firm or extra-firm, drained and cubed

Minced pork

1/2 pound

Doubanjiang (Sichuan chili bean paste)

2 tablespoons

Chicken stock

1 cup

Soy sauce

2 tablespoons

Cornstarch

1 tablespoon, mixed with 2 tablespoons water

Sichuan peppercorns

1 teaspoon, toasted and ground

Garlic

2 cloves, minced

Ginger

1 tablespoon, minced

Green onions

3, chopped (for garnish)

Vegetable oil

2 tablespoons

Instructions

1. Begin by toasting the Sichuan peppercorns in a dry wok over medium heat until fragrant, about 2 minutes. Remove from the wok and grind them into a fine powder using a mortar and pestle or spice grinder.
2. In the same wok, heat the vegetable oil over medium heat. Add the minced pork and sauté until browned and cooked through, breaking it apart with a spatula.
3. Add the minced garlic, ginger, and doubanjiang to the wok. Stir-fry for another 2-3 minutes, until the mixture is aromatic and the oil is infused with flavor.
4. Gently add the cubed tofu, soy sauce, and chicken stock to the wok. Carefully stir to combine, ensuring the tofu retains its shape. Bring to a gentle simmer and let it cook for about 10 minutes, allowing the flavors to meld.
5. Stir in the cornstarch mixture, and cook for an additional 2-3 minutes, until the sauce thickens to your desired consistency.
6. Remove from heat and sprinkle the ground Sichuan peppercorns and chopped green onions over the top before serving.