Sichuan Mapo Tofu

Instructions

1. Prepare the tofu
   Gently rinse the tofu cubes and place them in a pot of lightly salted water. Bring to a gentle simmer for 2-3 minutes to firm up the tofu. Carefully drain and set aside.
2. Cook the aromatics
   Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of chili oil, then add minced garlic, ginger, and white parts of green onions. Stir-fry for 30 seconds until fragrant.
3. Brown the pork
   Add the ground pork to the wok and cook until it's no longer pink, breaking it up with a spatula, about 2-3 minutes.
4. Add the seasonings
   Add the doubanjiang (spicy bean paste) and douchi (fermented black beans) to the wok. Stir-fry for 1-2 minutes until the oil turns red and the mixture is fragrant.
5. Simmer the tofu
   Pour in the chicken stock or water, light soy sauce, and sugar. Stir to combine. Carefully add the drained tofu cubes. Reduce heat to medium-low and simmer for 5-8 minutes, allowing the tofu to absorb the flavors.
6. Thicken the sauce
   Stir the cornstarch mixture to recombine, then pour it into the wok. Gently stir until the sauce thickens, about 1 minute. Be careful not to break the tofu.
7. Finish with Sichuan peppercorns
   Turn off the heat. Drizzle the remaining chili oil over the dish and sprinkle with the ground Sichuan peppercorns. The heat from the dish will bring out their fragrance.
8. Garnish and serve
   Sprinkle the green parts of the green onions over the dish. Serve hot with steamed rice. The numbing heat from the Sichuan peppercorns pairs perfectly with the spicy sauce.