Authentic Sichuan-Style Mapo Tofu at Home

Name: Authentic Sichuan-Style Mapo Tofu at Home
Yield: Serves 2 servings
Cuisine: American
Ingredients: 1 block firm tofu; 7 oz ground pork (about 200 grams); 3 scallions; 1 clove garlic; 1 piece ginger (about 1 inch); 1 dried red chili pepper; 1 teaspoon Sichuan peppercorns; 2 tablespoons ★doubanjiang (chili bean paste); 1 tablespoon ★tianmianjiang (sweet bean sauce); 1 tablespoon ★oyster sauce; 2/3 cup chicken broth (about 150 ml); 1/2 cup cornstarch slurry (about 100 ml; mix cornstarch with water); 2 tablespoons vegetable oil; Chili oil, to taste

サラリーマンシェフ @cook_40053580

With advice from a Chinese friend and lots of trial and error, I finally perfected this authentic Sichuan-style Mapo Tofu recipe.
Recipe background:
I wanted to enjoy real Mapo Tofu at home, so I created this recipe. To achieve an authentic flavor, I got tips from a Chinese friend, and now I'm proud to share my finished recipe!

サラリーマンシェフ @cook_40053580

Saved

Ingredients

Serves 2 servings

1 blockfirm tofu
7 ozground pork (about 200 grams)
3scallions
1 clovegarlic
1 pieceginger (about 1 inch)
1dried red chili pepper
1 teaspoonSichuan peppercorns
2 tablespoons★doubanjiang (chili bean paste)
1 tablespoon★tianmianjiang (sweet bean sauce)
1 tablespoon★oyster sauce
2/3 cupchicken broth (about 150 ml)
1/2 cupcornstarch slurry (about 100 ml; mix cornstarch with water)
2 tablespoonsvegetable oil
Chili oil, to taste

Saved

Steps

1

Finely chop the garlic, ginger, and scallions.
2

Remove the seeds from the dried chili pepper and slice it into rings. Leave half of the Sichuan peppercorns whole and finely chop the other half.
3

Heat vegetable oil in a skillet over low heat. Add the garlic, ginger, dried chili pepper, and whole Sichuan peppercorns. Sauté until fragrant.
4

Add the ground pork and cook until browned. Stir in the ★seasonings and cook together.
5

Add the tofu (cut into bite-sized cubes) and half of the scallions. Gently stir-fry.
6

Pour in the chicken broth and simmer for about 5 minutes. Drizzle in the cornstarch slurry and stir until the sauce thickens.
7

Serve on a plate. Drizzle with chili oil and sprinkle with the chopped Sichuan peppercorns and remaining scallions.