Sichuan Mapo Tofu

Προετοιμασία

Υλικά

Η μέθοδος

Βήμα προς βήμα

1. 1

   Bring a pot of water to a boil, then add the tofu cubes and blanch for 1-2 minutes; this helps firm the tofu and removes excess water. Carefully drain and set aside.

   Περίπου 3 λ.

   Σημείωση του μάγειρα: Blanching the tofu helps it absorb flavors better and prevents it from breaking apart during cooking.

2. 2

   Heat a wok or large skillet over medium-high heat, then add the peanut oil.

   Περίπου 1 λ.

3. 3

   Add the ground pork to the hot oil and cook, breaking it up with a spoon, until it is browned and cooked through, about 5-7 minutes.

   Περίπου 7 λ.

   Σημείωση του μάγειρα: Ensure the pork is well browned for deeper flavor.

4. 4

   Push the pork to one side of the wok and add the doubanjiang, minced fermented black beans, garlic, and ginger to the empty side. Stir-fry for 1-2 minutes until fragrant and the oil turns red.

   Περίπου 2 λ.

   Σημείωση του μάγειρα: The red oil from the doubanjiang is characteristic of Mapo Tofu.

5. 5

   Stir in the chili powder, if using, and mix everything together with the pork.

   Περίπου 1 λ.

   Σημείωση του μάγειρα: Adjust chili powder to your preferred spice level.

6. 6

   Pour in the chicken broth and soy sauce, then bring the mixture to a simmer.

   Περίπου 2 λ.

7. 7

   Gently add the blanched tofu cubes to the simmering sauce. Stir very carefully to avoid breaking the tofu, and let it simmer for 5-7 minutes to allow the flavors to meld.

   Περίπου 7 λ.

   Σημείωση του μάγειρα: Use a wide, flat spoon to gently fold the tofu to prevent it from crumbling.

8. 8

   In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly pour the slurry into the simmering tofu, stirring constantly until the sauce thickens to your desired consistency.

   Περίπου 1 λ.

   Σημείωση του μάγειρα: Add the slurry gradually; you might not need all of it.

9. 9

   Remove from heat and stir in the ground Sichuan peppercorns.

   Σημείωση του μάγειρα: Adding Sichuan peppercorns at the end preserves their numbing 'ma la' quality.

10. 10

    Garnish with chopped scallions and serve immediately with steamed rice.