Mapo Tofu

Mapo Tofu: A Detailed Recipe

Ingredients:

400 grams (14 ounces) silken tofu, drained and cut into 1-inch cubes
150 grams (5 ounces) ground pork (a mixture of 2 parts fatty pork and 3 parts lean pork)
2 tablespoons doubanjiang (Chinese chili bean paste)
1 tablespoon Shaoxing wine
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 teaspoon sugar
1/2 teaspoon ground Sichuan peppercorns
2 tablespoons vegetable oil
10 Sichuan peppercorns
250 ml (1 cup) water or chicken broth
Scallions, ginger, and garlic, minced to taste

Instructions:

1. Prepare the ingredients: Cut the tofu into 1-inch cubes and drain off any excess moisture.
   In a bowl, combine the ground pork, Shaoxing wine, oyster sauce, light soy sauce, sugar, Sichuan peppercorns, and doubanjiang. Mix well and marinate for 15 minutes.
   Mince the scallions, ginger, and garlic.
   Toast the Sichuan peppercorns in a dry skillet until fragrant, then grind them into a powder.
2. Fry the tofu: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
   Add the tofu cubes and fry until golden brown on all sides.
   Remove the tofu from the pan and set aside.
3. Cook the sauce: Heat the remaining 1 tablespoon of vegetable oil in the same wok or skillet.
   Add the minced scallions, ginger, and garlic and cook until fragrant.
   Add the doubanjiang and cook until fragrant and the oil turns red.
   Add the marinated ground pork and cook until the meat is no longer pink.
4. Simmer the tofu: Return the fried tofu cubes to the wok or skillet.
   Add the water or chicken broth and bring to a boil.
   Reduce the heat to low, add the Sichuan peppercorns and Sichuan peppercorn powder, and simmer for 10 minutes.
5. Adjust seasonings: Taste the Mapo Tofu and adjust the seasonings with salt, sugar, and vinegar to your liking.
6. Serve: Transfer the Mapo Tofu to a serving plate and garnish with chopped scallions.
   Serve hot with rice, steamed buns, or noodles.

Tips:

Use silken tofu for the best texture.
Adjust the amount of doubanjiang to your desired level of spiciness.
Add chili flakes or chili oil for an extra kick of heat.
Mapo Tofu can also be served with mashed potatoes or rice cakes.

Common mistakes:

Not draining the tofu properly, resulting in tofu that falls apart.
Not cooking the ground pork thoroughly, leaving it with a raw flavor.
Not cooking the doubanjiang long enough, resulting in a sauce that lacks flavor.
Not simmering the tofu for long enough, resulting in tofu that is not fully flavored.

I hope this detailed recipe helps you make a delicious and authentic Mapo Tofu!