Mapo Tofu

1. 1

   Skip this initial step if you already have homemade toasted chili oil. Otherwise, warm a wok or small saucepan using low heat, then add half of the oil, the Thai bird chili peppers, and the dried red chilies. Cook for about 5 minutes while stirring occasionally until aromatic, taking care that they do not scorch. Take the pan off the heat and keep it nearby.

2. 2

   Warm the other half of the oil in the wok over medium heat. Stir in the ginger and let it cook for 1 minute before adding the garlic. Sauté for one more minute, then increase the burner to high and incorporate the ground pork. Crumble the meat with your utensil and fry until fully done. Mix in the Sichuan peppercorns and stir-fry for 15-30 seconds, making sure they do not burn and become bitter.

3. 3

   Incorporate the spicy bean sauce, stirring thoroughly to combine. Pour the chicken broth into the wok and mix, allowing the mixture to simmer for about a minute. During this time, prepare the silken tofu and whisk the water and cornstarch together inside a small bowl.

4. 4

   Pour the cornstarch mixture into the wok and stir. Allow the liquid to bubble until the sauce begins to thicken. Stir in a splash of extra water or chicken broth if the consistency becomes too thick.

5. 5

   Stir in the prepared chili oil along with the cooked peppers. If utilizing pre-made homemade chili oil instead, use only the liquid portion to prevent adding extra salt. Mix the oil into the sauce, then slide in the silken tofu. Carefully fold the tofu into the sauce using a spatula to avoid breaking the cubes, and let the mixture simmer together for 3-5 minutes. Toss in the sesame oil, sugar, and scallion, then stir gently until the green onions just begin to wilt.

6. 6

   Serve the dish, optionally finishing with a final dusting of Sichuan peppercorn powder as a garnish.

Recipe by Kaitlin on thewoksoflife.com. See the original for their notes and tips.