Mapo Tofu

Ingredients

• •14 oz soft or silken tofu, cubed
• •1/2 lb ground beef
• •3 tbsp Pixian doubanjiang (fermented broad bean chili paste)
• •1 tbsp fermented black beans, chopped
• •3 cloves garlic, minced
• •1 tbsp fresh ginger, minced
• •2 green onions, sliced, white and green parts separated
• •1 tsp Sichuan peppercorns, toasted and freshly ground
• •1 cup chicken broth
• •1 tbsp soy sauce
• •2 tsp cornstarch mixed with 1/4 cup water
• •3 tbsp vegetable oil

Steps

1. 1.Toast the Sichuan peppercorns in a dry pan for 1 minute until fragrant, then grind them - toasting and grinding them fresh is what gives real mapo tofu its numbing "mala" effect, which pre-ground jarred pepper has usually lost.
2. 2.Bring a pot of lightly salted water to a boil and gently blanch the tofu cubes for 2 minutes, then drain - this firms the tofu and removes its raw bean taste so it holds together in the sauce instead of crumbling.
3. 3.Heat the oil in a wok and fry the ground beef until browned and the edges turn slightly crisp, not just cooked through - that bit of crispness is one of the traditional hallmarks of real mapo tofu.
4. 4.Add the doubanjiang, fermented black beans, garlic, ginger, and the white parts of the green onion; stir-fry for 1 minute until fragrant and the oil turns red.
5. 5.Pour in the chicken broth and soy sauce, then gently slide in the tofu and simmer for 5 minutes, stirring gently to avoid breaking the cubes.