Mapo Tofu

Ingredients

• •Soft tofu
• •Ground pork
• •Fermented broad bean paste
• •Sichuan peppercorns
• •Garlic
• •Scallions
• •Chili oil

Steps

1. 1Cut soft tofu into even cubes and slide them into a pot of gently simmering salted water for about 3 minutes to firm them up, then drain carefully.
2. 2Heat oil in a wok over medium-high heat and fry ground pork, breaking it into small crumbles, until it browns and turns fragrant.
3. 3Push the pork to one side and add fermented broad bean paste, minced garlic, and ginger to the cleared space, stirring until the oil turns a deep red and the mixture smells intensely savory.
4. 4Stir the pork back in and pour in stock, bringing the mixture to a gentle simmer.
5. 5Slide the tofu cubes into the wok and simmer for about 5 minutes, spooning the sauce over the top instead of stirring so the cubes stay intact.
6. 6Drizzle in a cornstarch slurry a little at a time, stirring gently, until the sauce thickens enough to cling to the tofu.
7. 7Finish with a generous dusting of ground toasted Sichuan peppercorns and a drizzle of chili oil.
8. 8Scatter chopped scallions over the top and serve immediately with steamed rice.