Mapo tofu

Method

1. 01

   Prepare the tofu and slurry

   Cut the soft tofu into 2 cm cubes. Hold it in 70°C water for 5 minutes, then drain gently. Stir the 8 g cornstarch with 20 ml water until smooth.

   

2. 02

   Set out the aromatics

   Have the pork, doubanjiang, black beans, garlic, ginger, ground Sichuan peppercorns, stock, soy sauce, Shaoxing wine, sugar, and scallions measured beside the wok. Divide the ground peppercorns into two portions.

   

3. 03

   Brown the pork

   Heat a wok over medium-high heat. Add all 25 ml oil and the pork. Stir-fry for 3 minutes, breaking up the meat, until browned and the centre reaches 71°C.

   

4. 04

   Bloom the bean seasonings

   Reduce the heat to medium. Add the doubanjiang, fermented black beans, and half the peppercorns. Stir-fry for 45 seconds until the oil turns red, keeping the paste from scorching.

   

5. 05

   Build the sauce

   Pour in the 250 ml stock, light soy sauce, Shaoxing wine, and sugar. Scrape the base of the wok so the fermented seasonings dissolve into the liquid.

   

6. 06

   Simmer the tofu

   Slide the tofu into the sauce in one layer. Keep the wok uncovered at a gentle simmer for 5 minutes, shaking it occasionally instead of stirring so the cubes stay intact.

   

7. 07

   Thicken in two additions

   Stir the slurry again. Add half and simmer for 30 seconds; add only as much of the remainder as needed for a sauce that clings lightly to the tofu.

   

8. 08

   Finish and rest

   Turn off the heat. Fold in the remaining peppercorns and all 30 g scallions, rest for 1 minute, and serve while hot.