Mapo Tofu

Ingredients

• 1 block soft tofu (about 300g)
• 100g ground pork (or beef)
• 2 tbsp vegetable oil
• 1 tbsp doubanjiang (spicy bean paste)
• 1 tsp ground Sichuan peppercorns
• 1 tsp chili powder (optional, for extra heat)
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 1/2 cup water or broth
• 1 tsp cornstarch (mixed with water to make a slurry)
• 2 stalks green garlic (chopped, for garnish)
• 1 tsp sesame oil (optional)

Steps

1. Cut the soft tofu into 2cm cubes and blanch in boiling water for 1-2 minutes. Drain and set aside.
2. Heat vegetable oil in a wok or skillet, add ground pork, and cook until browned.
3. Add doubanjiang, ground Sichuan peppercorns, and chili powder (if using). Stir-fry until fragrant and the oil turns red.
4. Pour in light soy sauce, dark soy sauce, and sugar. Mix well.
5. Add water or broth and bring to a boil. Gently add the tofu cubes, stirring carefully to coat them with the sauce.
6. Simmer for 5 minutes to allow the tofu to absorb the flavors.
7. Add the cornstarch slurry to thicken the sauce.
8. Garnish with chopped green garlic and drizzle with sesame oil (if using). Serve hot.