Mapo Tofu with Pork and Numbing Sichuan Pepper

What you need

• 500 g (1.1 lb) silken tofu, or soft tofu
• 1 tsp salt
• 1 tsp Sichuan peppercorns
• 3 tbsp vegetable oil
• 150 g (5 oz) ground pork
• 2 tbsp doubanjiang, Sichuan chili bean paste, finely chopped
• 1 tbsp fermented black beans, rinsed and chopped
• 2 tsp chili flakes, preferably Sichuan
• 2 cloves garlic, minced
• 2 cm (1 in) fresh ginger, minced
• 250 ml (1 cup) chicken stock, or water
• 1 tsp light soy sauce
• 1/2 tsp granulated sugar
• 1 tbsp cornstarch
• 3 scallions, thinly sliced

Method

Restated from the original video

1. 1

   Cut the tofu into 2 cm (3/4 in) cubes.

2. 2

   Bring a pot of water to a bare simmer, add the salt and slide in the tofu. Keep it just below a boil for 2-3 min to firm up, then lift it out gently and drain.

3. 3

   Toast the Sichuan peppercorns in a dry pan over medium heat until fragrant, 1-2 min, then grind them to a powder.

4. 4

   Heat the oil in a wok over medium-high heat. Add the pork, break it up and fry until it browns at the edges and no pink remains, 4-5 min.

5. 5

   Lower the heat to medium, add the doubanjiang and stir-fry until the oil turns red, about 1 min.

6. 6

   Add the black beans, chili flakes, garlic and ginger and stir for 30-60 seconds.

7. 7

   Pour in the stock, add the soy sauce and sugar and bring to a simmer.

8. 8

   Slide in the tofu and nudge it with the back of a spatula so it is coated without breaking. Simmer for 5 min.

9. 9

   Stir the cornstarch with 3 tbsp cold water.

10. 10

    Pour the slurry in over 2-3 additions, gently swirling the wok, until the sauce turns glossy and clings to the tofu, about 1 min.

11. 11

    Scatter over the scallions and the ground peppercorns and serve hot.

Imported from casuallypeckish.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.