Mapo Tofu (Egg-Free)

Instructions

1. 1Cut the about 450 g Soft Tofu into 2.54 cm cubes. Bring a small pot of water to a boil. Carefully add the tofu cubes to the boiling water and cook for 2 minutes. Drain the tofu and set aside.
2. 2If using the about 225 g Ground Pork, place it in a wok or large skillet. Cook over medium-high heat (204.4°C / 200°C) for 5-7 minutes, breaking it up with a spoon, until it is no longer pink and is lightly browned. Remove the pork from the wok and set aside, leaving any rendered fat in the wok.
3. 3Add the 2 tbsp Vegetable Oil to the wok. Heat over medium heat (176.7°C / 175°C). Add the 2 tbsp Doubanjiang (Chili Bean Paste) and 1 tbsp Douchi (Fermented Black Beans). Stir-fry for 1 minute until the mixture is very fragrant.
4. 4Add the 3 cloves minced Garlic and 1 tsp minced Ginger to the wok. Stir-fry for 30 seconds until fragrant.
5. 5Gently add the drained about 450 g Soft Tofu and the cooked about 225 g Ground Pork (if using) to the wok. Stir gently to coat everything with the sauce.
6. 6In a small bowl, whisk together the 1 tbsp Soy Sauce, 1 tsp Sugar, 1 tbsp Cornstarch, and 1/2 cup Water until the cornstarch is fully dissolved and there are no lumps. Pour this mixture over the tofu and pork in the wok.
7. 7Cook over medium-low heat (148.9°C / 150°C), stirring very gently, for 5-7 minutes, or until the sauce has thickened enough to coat the back of a spoon. The sauce should look glossy.
8. 8Stir in the 1 tsp Sichuan Peppercorns and the 2 stalks sliced Scallions. Cook for 1 more minute.
9. 9Serve the Mapo Tofu hot, ideally with rice.

Related Guides