Mapo Tofu

Ingredients

• soft tofu — 400 g (1 block), cubed
• ground pork — 100 g
• doubanjiang (chili bean paste) — 1.5 tbsp
• garlic — 3 cloves, minced
• soy sauce — 1 tbsp
• cornstarch — 1 tbsp mixed with 2 tbsp water
• Sichuan peppercorn powder — 1/2 tsp (optional)
• cooking oil — 1.5 tbsp
• scallions — 2 stalks, chopped

Steps (beginner-friendly)

1. Cut the tofu into 2 cm cubes. Bring a pot of water to a boil with 1 tsp salt, slide in the tofu, and blanch 1 minute. Drain gently.
2. Heat 1.5 tbsp oil in a pan over medium heat. Add ground pork and stir, breaking it up, for 2 minutes until no longer pink.
3. Push the pork aside, add minced garlic and doubanjiang to the oil, and stir 30 seconds until the oil turns red and smells fragrant.
4. Pour in 1/2 cup water and 1 tbsp soy sauce, then gently slide in the tofu cubes. Shake the pan rather than stirring to keep the cubes whole.
5. Simmer on medium heat for 5 minutes uncovered, until the sauce reduces slightly.
6. Re-stir the cornstarch slurry and pour it in while gently pushing the tofu. Cook 30 seconds — the sauce should turn glossy and cling to the tofu.
7. Turn off the heat, sprinkle with Sichuan peppercorn powder and chopped scallions, and serve with rice.