Mapo Tofu

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MAPO TOFU RECIPE

Ingredients:

∙400g/1oz block soft tofu

∙15g (1T) grated ginger

∙30g (6 cloves) garlic, minced or pressed

∙75g (¾–1c) scallions, light green and white parts only, thinly sliced (reserve greens for garnish)

∙10g (3-4) Thai chiles, thinly sliced (or reduce for less heat)

∙2g (1t) Szechuan peppercorns, ground (or sub 3–4g black pepper)

∙75g (5½T) neutral oil (e.g., avocado or peanut)

∙125g (½c) 80/20 ground beef (or pork)

∙40g (2½T) toban djan (fermented bean & Chile paste)

∙15g (1½T) gochugaru chile powder (or sub paprika, added later)

∙30g (2T) Shaoxing wine (or mirin, white wine, or water)

∙300g (1¼c) chicken stock

∙10g (2t) soy sauce

∙3g (½t) salt

∙5g (1t) sugar

∙1g (¼t) MSG (optional)

∙5g (1t) sesame oil

∙5g (1½t) cornstarch

∙20g (1½T) water

Instructions:

1. Slice tofu into 6 planks, then cube into ¾–1" pieces. Leave cubes undisturbed on the cutting board to prevent breakage.

2. Bring 2–3 quarts water to a boil in a wok or pot. Salt generously. Gently slide tofu into the water using a bench scraper. Simmer 2 minutes. Remove with a slotted spoon and transfer to a paper towel–lined plate to dry.

3. Prep the aromatics: grate ginger, press garlic, slice scallions (light parts only), and chiles. Grind Sichuan peppercorns in a mortar and pestle or crush with a pan.

4. Heat dry wok over high heat. Add oil and ground beef. Break up and brown for ~2 minutes.

5. Add toban djan. Stir-fry 30 seconds.

6. Add gochugaru and ground Sichuan peppercorns. Stir-fry 1 minute.

7. Add scallions, chiles, garlic, and ginger. Stir-fry ~90 seconds until softened.

8. Deglaze with Shaoxing wine, scraping up browned bits. Reduce ~30 seconds. Add stock, soy sauce, salt, sugar, MSG, and sesame oil. Bring to a boil.

9. Gently fold in tofu. Simmer 2 minutes.

10. Stir cornstarch and water together into a slurry. Add to wok and stir gently until sauce thickens to a stirrable, saucy consistency. Add more stock if too thick.

11. Serve over rice and garnish with scallion greens