Ingredients
- 1 container extra firm tofu cut into 1" to 3/4" cubes
- 100 grams beef or pork optional
- 3 tbsp preserved vegetable minced
- 1 1/4 tbsp doubanjiang minced
- 1 tbsp douchi chopped
- 1/2 tsp sichuan peppercorns ground
- 6 scallions
- 3 cloves garlic
- 2 tbsp ginger minced
- 1 tbsp cornstarch
- 2 tsp dark soy sauce
- 1 tbsp light soy sauce maybe more
- salt
- black pepper
- sesame oil
- 1 1/2 cups stock or water (chick, veg, water)
Servings:
Units:
Instructions
- if using beef or pork - mince add a pinch of salt and mix with 1 tsp of sesame oil and set aside
- mix cornstarch with 2 1/2 tbsp water and set aside
- mince scallion whites and slice scallion greens - combine whites with garlic, ginger, douchi - set aside
- bring a large amount of water to a boil and add some salt - turn off heat and slide tofu into water - cover and leave alone for 30 minutes
- heat wok - add 2 tbsp oil - if using meat, stirfry until crispy - transfer meat out leaving as much oil as you can
- lower heat and fry doubanjiang for a minute until aromatic - add preserved vegetable and wait another minute
- add scallion whites/garlic/ginger/douchi and fry for another minute until pretty - add a grind of black pepper and all the szechuan pepper
- add water/stock to wok and bring to a light simmer over high heat - transfer tofu into mixture and coat well... you want to make sure the tofu soaks in all that flavor but doesn't boil in the sauce
- add light soy sauce, dark soy sauce, meat (if using) - cover and let simmer for 5-10 minutes
- add half the cornstarch/water mixture - stir and add the rest - taste and add salt as necessary (it probably won't be) - add scallion greens
- transfer to serving bowl
Recipe Notes
influenced by http://www.chinasichuanfood.com/mapo-tofu-recipe/ as well as Fuchsia Dunlop
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