Mapo Tofu

Ingredients — tap to check off as you gather

• 2 Tbs (30 mL) oil
• 4 oz (115 g) ground pork
• 2 Tbs (35 g) doubanjiang — chili-bean paste
• 2 cloves (6 g) garlic — minced
• 1 tsp (5 g) ginger — minced
• 1 cup (240 mL) stock or water
• 1 tsp (5 mL) soy sauce
• 1 tsp (4 g) sugar
• 1 lb (450 g) soft tofu — in 1-in cubes
• 1 Tbs (8 g) cornstarch
• 2 Tbs (30 mL) water
• ½ tsp (1 g) ground Sichuan pepper
• 2 (30 g) scallions — sliced

Steps

1. Heat (medium-high) — 2 Tbs (30 mL) oil.
2. Fry crisp (2–3 min, breaking up) — the heat from step 1, 4 oz (115 g) ground pork.
3. Fry until oil turns red (≈1 min) — the fry crisp from step 2, 2 Tbs (35 g) doubanjiang, 2 cloves (6 g) garlic, 1 tsp (5 g) ginger.
4. Simmer (2 min) — the fry until oil turns red from step 3, 1 cup (240 mL) stock or water, 1 tsp (5 mL) soy sauce, 1 tsp (4 g) sugar.
5. Simmer gently (4–5 min — slide the tofu in, don’t stir hard) — the simmer from step 4, 1 lb (450 g) soft tofu.
6. Stir (slurry) — 1 Tbs (8 g) cornstarch, 2 Tbs (30 mL) water.
7. Thicken (30–60 sec, until the sauce clings) — the simmer gently from step 5, the stir from step 6.
8. Finish (Sichuan pepper over the top, scallions after) — the thicken from step 7, ½ tsp (1 g) ground Sichuan pepper, 2 (30 g) scallions.