Mapo Tofu with Silken Custard

Ingredients

• 1,5 lb silken tofu
• 6 oz ground pork
• 2 tbsp doubanjiang (spicy broad bean paste)
• 1 tbsp fermented black beans, rinsed
• 1,5 tsp Sichuan peppercorns
• 1,5 cup chicken stock
• 1 tbsp Shaoxing wine
• 4 unit garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 3 unit scallions, chopped
• 1,5 tbsp cornstarch
• 3 tbsp vegetable oil
• 1 tsp sesame oil

Instructions

1. 1

   Gently cube 1.5 lb (680 g) silken tofu into 3/4-inch pieces and slide into a bowl of warm salted water to firm up while you cook.

2. 2

   Toast 1.5 tsp Sichuan peppercorns in a dry wok over medium heat until fragrant, about 1 minute, then grind to a coarse powder.

3. 3

   Heat 3 tbsp vegetable oil in the wok over medium-high heat and brown 6 oz (170 g) ground pork, breaking it up, until crisp at the edges, about 4 minutes.

4. 4

   Reduce to medium, push the pork aside, and add 2 tbsp doubanjiang (spicy broad bean paste) and 1 tbsp fermented black beans; fry 60 seconds until the oil turns brick red.

5. 5

   Stir in 4 minced garlic cloves and 1 tbsp minced ginger, sweating until fragrant, about 20 seconds.

6. 6

   Pour in 1.5 cups chicken stock and 1 tbsp Shaoxing wine, scraping up any fond, and bring to a gentle simmer.

7. 7

   Drain the tofu and slide it into the sauce; simmer 4 minutes without stirring so the cubes stay intact, nudging occasionally with the back of a spoon.

8. 8

   Stir 1.5 tbsp cornstarch with 3 tbsp cold water and drizzle into the sauce in three additions, letting it thicken to a glossy coat between each.

9. 9

   Finish with 1 tsp sesame oil, half the ground peppercorns and 3 chopped scallions folded through.

10. 10

    Transfer to a shallow bowl, dust with the remaining peppercorns, and serve bubbling hot.