Mapo Tofu - authentic Sichuan recipe with BIG BOLD flavours!

By RecipeTin Eats · 30 min

Ingredients

Instructions

1. Toast the Sichuan peppercorns in a dry skillet over medium heat for 2 to 3 minutes until fragrant. Grind finely, then sift through a fine mesh to discard husks. Measure out 1 teaspoon.
2. Bring the water, dark soy sauce and salt to a boil in a large saucepan. Add the tofu, return to a boil, then simmer rapidly for 3 minutes. Lift out with a slotted spoon into a bowl and set aside.
3. Heat 1 tablespoon of the oil in a wok over high heat. Cook the pork, breaking it up, until no pink remains. Lower heat to medium, cook 2 more minutes until golden bits form. Add the light soy sauce, stir 5 seconds, then transfer the pork to a bowl.
4. Reduce heat to low. Add the remaining 1/4 cup oil, then the garlic and ginger, and cook 90 seconds. Add the black beans and broad bean paste, cook 3 minutes stirring constantly. Add the chilli powder and paprika and cook 30 seconds.
5. Add the beef stock and light soy sauce. Raise heat to medium high. When bubbling, gently add the tofu, draining excess water from the bowl first. Simmer gently for 10 minutes, lowering heat as needed, nudging the base with a spatula to prevent sticking without breaking the tofu. The sauce should remain fairly liquid.
6. Mix the water and cornflour into a slurry. Add the sugar, pork and 1/2 teaspoon of the Sichuan pepper powder to the wok and stir gently. Pour the slurry evenly over the surface and stir gently again to thicken.
7. Stir in most of the green onion and the sesame oil. Transfer to a serving bowl, sprinkle with the remaining Sichuan pepper and the reserved green onion, and serve over rice.

Summarized from RecipeTin Eats's video. Watch it for the details.

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