Silky Mapo Tofu with Ground Pork and Fermented Bean Paste

Ingredients

• 500 g soft silken tofu
• 200 g 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 tbsp Shaoxing wine
• 1,5 cup chicken stock
• 1 tbsp soy sauce
• 1,5 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 tsp toasted sesame oil
• 3 unit green onions

Instructions

1. 1

   Cut 500g soft silken tofu into 2 cm cubes. Slide into a bowl of warm salted water and let steep while you cook : this firms the curd gently.

2. 2

   In a small dry pan, toast 2 tsp Sichuan peppercorns over medium heat 2 minutes until fragrant. Grind to a coarse powder.

3. 3

   Heat 2 tbsp vegetable oil in a wok over medium-high. Add 200g ground pork, breaking it up, and stir-fry 4 minutes until crisp and deeply browned at the edges.

4. 4

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

5. 5

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

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

   Carefully drain the tofu and slide it into the sauce. Nudge (don't stir) with the back of a spoon and simmer 4 minutes to absorb the flavour.

8. 8

   Whisk 1.5 tbsp cornstarch with 3 tbsp cold water and drizzle in, swirling the wok, until the sauce thickens to coat a spoon.

9. 9

   Finish with 1 tsp toasted sesame oil, half the ground peppercorn, and 3 sliced green onions. Sprinkle remaining peppercorn on top and serve at once.