Silken Mapo Tofu with Fermented Bean Paste

Ingredients

• 1,5 lb silken tofu
• 6 oz ground pork
• 2 tbsp doubanjiang (fermented broad bean paste)
• 1 tbsp fermented black beans
• 2 tsp Sichuan peppercorns
• 4 unit garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1,5 cup chicken stock
• 1 tbsp Shaoxing wine
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 3 tbsp peanut oil
• 1 tsp chili oil
• 0,5 cup green onions and fresh cilantro

Instructions

1. 1

   Cut 1.5 lb (680 g) silken tofu into 3/4-inch cubes and slide into a bowl of hot salted water (150°F / 65°C) to firm gently while you cook.

2. 2

   Toast 2 tsp Sichuan peppercorns in a dry wok over medium heat until fragrant, about 90 seconds. Grind to a coarse powder and set aside.

3. 3

   Heat 3 tbsp peanut oil in the wok over medium-high. Add 6 oz (170 g) ground pork and stir-fry, breaking it up, until deeply browned and the fat renders, about 4 minutes.

4. 4

   Reduce heat to medium and add 2 tbsp doubanjiang (fermented broad bean paste) and 1 tbsp fermented black beans (rinsed and chopped); fry 60 seconds until the oil turns brick red and glossy.

5. 5

   Add 4 minced garlic cloves and 1 tbsp minced ginger; sweat 30 seconds until fragrant, being careful not to scorch the paste.

6. 6

   Deglaze with 1 tbsp Shaoxing wine, then pour in 1.5 cups chicken stock and 1 tbsp soy sauce. Bring to a gentle simmer.

7. 7

   Drain the tofu and slide it into the sauce. Simmer uncovered 4 minutes, nudging gently with the back of a spoon : never stir aggressively or the tofu will break.

8. 8

   Stir 1 tbsp cornstarch into 2 tbsp cold water and drizzle in three additions, swirling the wok between each, until the sauce clings glossily to the tofu.

9. 9

   Finish with the ground Sichuan peppercorns, 1 tsp chili oil, and a generous handful of chopped green onions and fresh cilantro.