Ma Po Tofu

Instructions

1. 1

   Cut tofu into 3/4-inch cubes and gently blanch in boiling water for 2 minutes. Drain and set aside.

2. 2

   Toast Sichuan peppercorns in a dry pan over medium heat for 2 minutes until fragrant. Grind into a powder and set aside.

3. 3

   Mince garlic and ginger. Chop green onions, separating white and green parts.

4. 4

   Heat vegetable oil in a wok or large skillet over high heat. Add ground pork and stir-fry, breaking it apart, until browned and crispy, about 3-4 minutes.

5. 5

   Push pork to the side of the wok. Add doubanjiang to the center and fry for 30 seconds until fragrant and oil turns red.

6. 6

   Add garlic, ginger, and white parts of green onions. Stir-fry for 30 seconds until aromatic.

7. 7

   Pour in chicken broth, soy sauce, and Shaoxing wine. Bring to a boil.

8. 8

   Gently add the blanched tofu cubes. Reduce heat to medium and simmer for 5 minutes, occasionally spooning sauce over tofu.

9. 9

   Mix cornstarch with 2 tablespoons of cold water to make a slurry. Slowly pour into the wok while gently stirring to thicken the sauce.

10. 10

    Drizzle with chili oil and sesame oil. Sprinkle with ground Sichuan peppercorns.

11. 11

    Transfer to a serving dish and garnish with green parts of green onions. Serve immediately with steamed rice.