Sichuan Mapo Tofu

下ごしらえ

材料

作り方

手順

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.

   約3 分

   調理のヒント： 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.

   約1 分

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.

   約7 分

   調理のヒント： 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.

   約2 分

   調理のヒント： 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.

   約1 分

   調理のヒント： 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.

   約2 分

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.

   約7 分

   調理のヒント： 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.

   約1 分

   調理のヒント： Add the slurry gradually; you might not need all of it.

9. 9

   Remove from heat and stir in the ground Sichuan peppercorns.

   調理のヒント： Adding Sichuan peppercorns at the end preserves their numbing 'ma la' quality.

10. 10

    Garnish with chopped scallions and serve immediately with steamed rice.