Egg-Free Mapo Tofu

Instructions

1. 1Cut the about 450 g silken tofu into 2.54 cm cubes. Bring a small pot of water to a rolling boil over high heat. Carefully place the tofu cubes into the boiling water and cook for 1 minute to firm them slightly, then gently drain them in a colander and set aside.
2. 2Heat the 2 tbsp vegetable oil in a large skillet or wok over medium heat, aiming for approximately 150°C. Add the about 225 g ground pork to the hot skillet, using a spoon or spatula to break it up as it cooks. Stir frequently for 5-7 minutes until the pork is browned all over and no longer pink; the internal temperature of the pork should reach 71°C.
3. 3Add the 2 cloves minced garlic, 1 tsp grated ginger, and 1 tsp Sichuan peppercorns to the browned pork in the skillet. Stir constantly for 1 minute until the aromatics become fragrant. Next, add the 2 tbsp doubanjiang (fermented broad bean paste) to the skillet and stir-fry for another 1 minute, until the paste is fragrant and has slightly darkened in color.
4. 4In a small bowl, combine the 1 tbsp cornstarch with 2 tablespoons of the 1/2 cup chicken broth, stirring until a smooth slurry forms with no lumps.
5. 5Pour the 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, and the remaining 6 tablespoons of the 1/2 cup chicken broth into the skillet with the pork mixture. Stir well to combine all ingredients, then pour in the cornstarch slurry from the previous step. Bring the mixture to a gentle simmer over medium heat, stirring constantly, and continue to cook for 1-2 minutes until the sauce visibly thickens.
6. 6Carefully slide the drained about 450 g silken tofu cubes into the simmering sauce in the skillet. Gently stir or carefully shake the skillet to coat the tofu cubes with the sauce without breaking them. Let the mixture simmer for 5 minutes, allowing the tofu to heat through and absorb the rich flavors of the sauce.
7. 7Chop the 2 green onions into thin slices. Sprinkle the chopped green onions evenly over the top of the Mapo Tofu. Serve the Egg-Free Mapo Tofu immediately while hot, ideally alongside steamed rice.

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