Entree: China – Central Culinary Region – 麻婆豆腐 ➤ Má pó dòufu (Spicy braised soft tofu and minced pork in a fermented chili and bean sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 14 oz (400 g) soft tofu, cut into 1 in (2.5 cm) cubes
- 1 lb (454 g) ground pork
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) doubanjiang (fermented chili broad-bean paste)
- 1 tsp (5 ml) fermented black beans (douchi), rinsed and coarsely chopped
- 1 tbsp (15 ml) Shaoxing wine
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) sugar
- 2 cloves garlic, minced
- 1 tbsp (6 g) fresh ginger, minced
- 3 scallions, white and green separated, white parts thinly sliced, greens chopped for garnish
- 1 cup (240 ml) chicken stock or water
- 1 tbsp (8 g) cornstarch mixed with 3 tbsp (45 ml) water to make a slurry
- 1 tsp (2 g) Sichuan peppercorns, toasted and ground
- 1 tsp (5 ml) sesame oil
- 1–2 tbsp (15–30 ml) chili oil, to taste (optional)
- 1/4 tsp (1 g) ground white pepper or black pepper, to taste
- Salt, to taste

Instructions

1. Prepare ingredients: cube the tofu and keep submerged in lightly salted warm water to prevent breaking; mince garlic and ginger; separate scallion whites and greens.
2. Heat a wok or heavy skillet over medium-high heat. Add 2 tbsp (30 ml) vegetable oil. When hot, add ground pork and cook, breaking it up, until browned and beginning to crisp, about 4–5 minutes.
3. Push pork to one side of the wok. Add doubanjiang and chopped fermented black beans to the oil and fry briefly, about 30–45 seconds, until aromatic.
4. Add minced garlic, ginger, and scallion whites; stir-fry 20–30 seconds until fragrant. Stir everything together.
5. Add Shaoxing wine, soy sauce, sugar, and chicken stock. Stir and bring to a gentle simmer.
6. Gently slide tofu cubes into the sauce, spooning sauce over the top. Simmer gently for 3–4 minutes to heat through, taking care not to break the tofu.
7. Stir cornstarch slurry and slowly add to the wok while gently stirring to thicken the sauce to a glossy consistency. Adjust seasoning with salt and white pepper.
8. Turn off heat and drizzle sesame oil and chili oil if using. Sprinkle ground Sichuan peppercorns and chopped scallion greens over the top.
9. Serve immediately with steamed rice, spooning plenty of sauce over the rice.