Mapo Tofu (Full Sichuan Method)

Ingredients

• 400g silken tofu, cut into 2cm cubes
• 200g ground pork, preferably jowl or shoulder
• 30ml Sichuan chili oil (la you)
• 20g Sichuan peppercorns (huajiao), crushed
• 15g fermented black beans (douchi), rinsed and minced
• 12g garlic, minced
• 8g ginger, minced
• 1 scallion, white part, minced
• 30ml soy sauce
• 15ml rice vinegar
• 10ml sesame oil
• 300ml chicken stock
• 10g cornstarch, mixed with 20ml water
• 2g sea salt

Method

1. 1
   Heat wok over high heat; add Sichuan chili oil; swirl to coat.
2. 2
   Toast crushed Sichuan peppercorns 1 minute; add ground pork, breaking into small pieces; cook 4 minutes until no pink remains.
3. 3
   Add garlic, ginger, fermented black beans, and scallion white; stir-fry 1 minute until fragrant.
4. 4
   Pour in chicken stock, soy sauce, and rice vinegar; bring to gentle boil.
5. 5
   Gently slide tofu cubes into broth; simmer 5 minutes without stirring.
6. 6
   Drizzle cornstarch slurry around edges; fold gently until sauce thickens, 2 minutes.
7. 7
   Season with sesame oil and sea salt; finish with scallion green; serve immediately.