Mapo Tofu (麻婆豆腐)
Directions
- 1Toast Sichuan peppercorns on medium-low heat until fragrant and they leave tiny oil splatches in the wok.
- 2Grind the toasted Sichuan peppercorns using a mortar and pestle.
- 3Crush garlic cloves to remove skins more easily, then mince.
- 4Mince chili bean paste.
- 5Gently simmer tofu in salt water to remove moisture, grassy taste and lightly season it.
- 6Stir-fry the pork mince in Sichuan Za’jiao oil using the hot pot cool oil method over medium-high heat.
- 7Add chili bean paste and continue frying until the oil has an obvious red color.
- 8Add garlic and Guizhou chili powder and fry for a minute.
- 9Add stock and simmer while seasoning with soy sauce, Shaoxing rice wine, and sugar.
- 10Add strained tofu cubes and simmer until the liquid is reduced to a sauce consistency, stirring gently.
- 11Add the ground Sichuan pepper and dark vinegar.
- 12Thicken with a cornstarch slurry.
- 13Add sesame oil and stir.
- 14Garnish with green onions and serve.
Ingredients
- 0.5 tablespoon Sichuan peppercorns
- 2 cloves garlic
- 1.5 tablespoons Chili bean paste (豆瓣醬)
- 35 g pork mince
- 0.75 cups water
- 1 teaspoon concentrate
- 230 g soft tofu
- 1 tablespoon salt
- 1 tablespoon Sichuan Za’jiao (辣椒油)
- 1 teaspoon light soy sauce
- 1 teaspoon Shaoxing (料酒)
- 1 teaspoon sugar
- 2 teaspoons Guizhou chili powder
- 1 teaspoon cornstarch
- 1 tablespoon water
- 0.5 teaspoon dark vinegar
- 1 teaspoon sesame oil
- 1 handful green onions
Equipment
mortar and pestlewokknifecutting boardspoonspatulapot
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