Mapo Tofu with Silken Tofu and Fermented Bean Paste

Ingredients

• 450 g silken tofu
• 6 oz ground pork
• 2 tbsp doubanjiang (fermented chili-bean paste)
• 1 tbsp fermented black beans
• 1 tsp Sichuan peppercorns
• 1 tsp chili flakes
• 3 unit garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 360 ml chicken stock
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 tsp sesame oil
• 3 unit green onions, sliced

Instructions

1. 1

   Gently slide 1 block (450 g) silken tofu into lightly salted simmering water and hold at a bare simmer for 5 minutes to firm it. Drain carefully.

2. 2

   Toast 1 tsp Sichuan peppercorns in a dry pan for 60 seconds until aromatic, then grind to a fine powder.

3. 3

   Heat 2 tbsp vegetable oil in a wok over medium-high heat. Add 6 oz ground pork and break into fine crumbles, cooking 4-5 minutes until deeply browned and crispy at the edges.

4. 4

   Reduce heat to medium, push pork aside, and add 2 tbsp doubanjiang (fermented chili-bean paste) and 1 tbsp fermented black beans (rinsed and chopped); fry 60 seconds until the oil turns brilliant red.

5. 5

   Stir in 3 minced garlic cloves, 1 tbsp minced ginger, and 1 tsp chili flakes; cook 30 seconds until fragrant.

6. 6

   Pour in 1.5 cups (360 ml) chicken stock, 1 tbsp soy sauce, and 1 tsp sugar. Bring to a gentle simmer.

7. 7

   Slide the tofu cubes in and nudge (don't stir) to submerge. Simmer 4 minutes to absorb flavour.

8. 8

   Whisk 1 tbsp cornstarch with 2 tbsp water and drizzle in, swirling the wok gently until the sauce coats a spoon : about 90 seconds.

9. 9

   Finish with 1 tsp sesame oil, sliced green onions, and a generous dusting of the ground Sichuan peppercorns. Serve immediately over rice.