Name: Authentic Sichuan Mapo Tofu
Total time: 25 min
Cuisine: Chinese
Ingredients: 1/2 tbsp Sichuan peppercorns, toasted and ground; 2 clove Garlic, crushed and finely minced; 1 1/2 tbsp Chili bean paste, Doubanjiang, finely minced; 35 g Ground pork, or ground beef, fatty; 3/4 cup Water, for stock; 1 tsp Stock concentrate; 230 g Soft tofu, not silken tofu; 1 tbsp Salt, for simmering the tofu; Sichuan rapeseed oil, caiziya, or standard canola oil; 1/2 tsp Chili powder, preferably Guizhou chili powder, adjust to taste; 1 tsp Light soy sauce; 1 tsp Shaoxing wine; 1 tsp Sugar; 1/2 tsp Dark vinegar, such as Chinkiang vinegar; 1 tsp Cornstarch, for slurry; 1 tbsp Water, for slurry; 1 tsp Sesame oil; Green onions, chopped, for garnish

Method

8 steps. Tap one to mark it done.

Warm the Sichuan peppercorns inside a wok over medium-low heat, stirring them continuously to prevent scorching. Once they smell fragrant and release tiny spots of oil, use a mortar and pestle to grind them into a fine powder.
Smash and finely chop the garlic. Mince the chili bean paste (Doubanjiang) thoroughly so no large chunks remain. Stir 3/4 cup of water and 1 teaspoon of stock concentrate together to prepare the stock.
Use paper towels to dry the soft tofu. Cut the tofu into cubes by slicing horizontally once and then making vertical cuts in both directions. Simmer these cubes gently in a pot of water mixed with 1 tablespoon of salt for 2 to 3 minutes. Remove the pot from the burner, letting the tofu sit and soak in the warm water.
Warm a generous pour of Sichuan rapeseed oil (or canola oil) in a wok over medium-high heat. Add the ground pork, crumbling it with a spatula, and stir-fry for two minutes until it browns. Turn the heat down to medium and stir in the minced chili bean paste, cooking for 1 to 2 minutes until the oil shifts to a vibrant red.
Mix in the minced garlic and chili powder, frying them for approximately one minute. Pour in the prepared stock and allow the mixture to reach a simmer. Season the sauce with light soy sauce, Shaoxing wine, and sugar.
Drain the water from the tofu cubes and carefully slide them into the simmering wok. Increase the flame to establish a steady simmer. Stir carefully by sliding the spatula back and forth to move the tofu cubes without breaking them. Continue to simmer for around 3 1/2 minutes until the liquid reduces slightly.
Add the ground Sichuan peppercorn powder and dark vinegar to the pan. Whisk the cornstarch with 1 tablespoon of water to create a slurry, then stir this mixture in to thicken the sauce. Cook for an additional few seconds, then turn off the heat.
Mix in the sesame oil. Pour the Mapo Tofu into a serving bowl, being careful to scrape out all of the red oil left in the wok. Top with the chopped green onions and serve while hot alongside white rice.