Sichuan Mapo Tofu

Priprava

Sestavine

Postopek

Korak za korakom

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.

   Približno 3 min

   Kuharjeva opomba: 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.

   Približno 1 min

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.

   Približno 7 min

   Kuharjeva opomba: 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.

   Približno 2 min

   Kuharjeva opomba: 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.

   Približno 1 min

   Kuharjeva opomba: 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.

   Približno 2 min

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.

   Približno 7 min

   Kuharjeva opomba: 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.

   Približno 1 min

   Kuharjeva opomba: Add the slurry gradually; you might not need all of it.

9. 9

   Remove from heat and stir in the ground Sichuan peppercorns.

   Kuharjeva opomba: Adding Sichuan peppercorns at the end preserves their numbing 'ma la' quality.

10. 10

    Garnish with chopped scallions and serve immediately with steamed rice.