Mapo Tofu
Chop Rating: —/5
Ingredients
- 16 ounces soft tofu – cut into 1-inch cubes
- 1 tsp kosher salt – for blanching water
- 2 tsp Sichuan peppercorns – toasted and finely ground
- 1 tbsp cornstarch
- 2 tbsp cold water – for slurry
- 2 tbsp vegetable oil
- 8 ounces ground beef – crumbled
- 1 tbsp Shaoxing wine
- 2 tbsp doubanjiang – Pixian, if available
- 1 tbsp douchi (fermented black beans) – rinsed and chopped
- 3 cloves garlic – minced
- 1 tbsp ginger – minced
- 4 each scallions – thinly sliced, whites and greens separated
- 1 cup low-sodium chicken stock
- 1 tsp light soy sauce
- 0.5 tsp sugar
- 2 tbsp chili oil – homemade or store-bought
- steamed white rice – for serving
Instructions
- Drain the tofu and cut into 1-inch cubes. Bring a medium pot of water to a gentle simmer, season with the kosher salt, and slide in the tofu; simmer 2–3 minutes to firm, then drain gently and set aside.
- Toast the Sichuan peppercorns in a dry skillet over medium heat until fragrant, 1–2 minutes, then grind finely. Reserve half for finishing.
- Stir the cornstarch with the cold water to make a smooth slurry; set aside.
- Heat a wok or large skillet over medium-high heat. Add the vegetable oil and the ground beef and stir-fry until no longer pink and starting to brown, 2–3 minutes. Add the Shaoxing wine and cook until mostly evaporated, about 30 seconds.
- Reduce heat to medium-low. Push the beef to one side and add the doubanjiang to the oil; fry, stirring, until the paste releases red oil, about 1 minute. Add the douchi, garlic, ginger, and the scallion whites; cook until aromatic, 30–45 seconds.
- Pour in the chicken stock, soy sauce, and sugar; bring to a simmer and scrape up any browned bits.
- Gently add the tofu and simmer on low so the cubes absorb flavor, 4–5 minutes.
- Stir the cornstarch slurry and drizzle it into the simmering sauce while gently stirring; cook until the sauce thickens and turns glossy, 1–2 minutes, napping the tofu.
- Stir in half of the ground Sichuan peppercorns and the chili oil; gently fold to combine and cook 30 seconds.
- Turn off the heat. Scatter the scallion greens over the top and sprinkle with the remaining ground Sichuan peppercorns. Serve immediately with steamed white rice.