Silken Mapo Tofu with Fermented Bean Sauce

Ingredients

• 1 lb silken tofu
• 6 oz ground pork
• 2 tbsp doubanjiang (fermented broad bean chili paste)
• 1 tbsp fermented black beans
• 1,5 tsp Sichuan peppercorns
• 4 unit garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1,25 cup chicken stock
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1,5 tbsp cornstarch
• 2 tbsp peanut oil
• 1 tsp toasted sesame oil
• 3 unit green onions, sliced

Instructions

1. 1

   Cube 1 lb (450 g) silken tofu into 3/4-inch pieces and gently slide into a bowl of hot salted water; let steep while you cook to firm it slightly.

2. 2

   Toast 1.5 tsp Sichuan peppercorns in a dry wok over medium heat for 90 seconds until fragrant, then grind to a coarse powder.

3. 3

   Heat 2 tbsp peanut oil in the wok over medium-high. Add 6 oz (170 g) ground pork and brown, breaking it up, for 4 minutes until crisp edges appear.

4. 4

   Reduce heat to medium, add 2 tbsp doubanjiang (fermented broad bean chili paste) and 1 tbsp fermented black beans, rinsed and chopped. Stir 60 seconds until oil turns deep red.

5. 5

   Add 4 minced garlic cloves and 1 tbsp minced ginger; sweat 30 seconds until fragrant.

6. 6

   Pour in 1.25 cups (300 ml) chicken stock and 1 tbsp soy sauce; bring to a gentle simmer.

7. 7

   Drain tofu carefully and slide it into the sauce. Simmer 4 minutes without stirring, nudging the wok gently so cubes stay intact.

8. 8

   Whisk 1.5 tbsp cornstarch with 3 tbsp cold water and drizzle in while swirling the pan; simmer 60 seconds until sauce coats the back of a spoon.

9. 9

   Finish with 1 tsp toasted sesame oil, 1 tsp rice vinegar and half the ground peppercorns.

10. 10

    Transfer to a shallow bowl, shower with sliced green onions and remaining peppercorn powder. Serve steaming hot over rice.