Mapo Tofu

Ingredients

• 14 oz soft tofu, cubed
• 4 oz ground pork or minced mushroom
• 2 tbsp doubanjiang (fermented chili bean paste)
• 1 tbsp fermented black beans
• 3 cloves garlic + 1-inch ginger
• 1 tsp ground Sichuan peppercorn
• 1 cup stock + 1 tbsp cornstarch slurry
• Scallion, rice

Method

1. Gently slide the soft tofu into simmering salted water to warm and firm slightly while you cook — this keeps it from breaking later.
2. Brown the pork (or mushroom) in oil, then fry the doubanjiang and black beans until the oil turns red. Add garlic and ginger.
3. Pour in the stock, slide in the drained tofu, and simmer 5 minutes, nudging gently. Thicken with the cornstarch slurry in two additions.
4. Off the heat, dust with ground Sichuan peppercorn for the signature tingle, scatter scallions, and serve over rice.