HOW TO PREPARE MAPO TOFU.

Mapo Tofu (麻婆豆腐) is a classic Sichuan dish known for its spicy and bold flavors. The dish features tender tofu cooked in a piquant chili-bean sauce with ground pork or beef. Here’s how to prepare Mapo Tofu:

Ingredients:
Main:

1 block (about 14 oz or 400g) of soft or medium-firm tofu, cut into 1-inch cubes
1/2 cup ground pork or beef (optional, but traditional)
For the Sauce:

2 tablespoons chili bean paste (Doubanjiang)
1 tablespoon fermented black beans (Douchi), rinsed and mashed
2 teaspoons Sichuan peppercorns, crushed (adjust based on preference)
2 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1/2 cup chicken or vegetable broth
1 teaspoon sugar
Aromatics:

3 cloves garlic, minced
1 inch ginger, minced
2 green onions, white and green parts separated and finely chopped
To Finish:

2 teaspoons cornstarch dissolved in 2 tablespoons cold water (slurry)
1 teaspoon sesame oil
Red chili oil (optional, for added heat)
Instructions:
Blanch the Tofu:

In a pot of boiling water, add a pinch of salt. Gently add the tofu cubes and let them blanch for about 2-3 minutes. This helps firm up the tofu slightly and removes its raw taste.
Carefully drain the tofu and set aside.
Cook the Meat:

In a wok or large skillet, heat up a couple of tablespoons of vegetable oil over medium heat.
Add the ground pork or beef and stir-fry until fully browned. Remove excess fat if necessary.
Building the Sauce:

Add the minced garlic, ginger, and the white parts of the green onions to the meat. Stir-fry for about 1 minute until fragrant.
Stir in the chili bean paste and mashed fermented black beans. Cook for another 1-2 minutes until the oil starts to turn red and the aromatics are well-infused.
Sprinkle in the crushed Sichuan peppercorns, then pour in the soy sauce, oyster sauce (if using), chicken or vegetable broth, and sugar. Mix well to combine.
Add the Tofu:

Gently slide the tofu cubes into the wok. Stir gently using a folding motion to avoid breaking the tofu pieces. Allow the tofu to simmer in the sauce for about 5 minutes so it can absorb the flavors.
Thicken the Sauce:

Slowly stir in the cornstarch slurry until the sauce thickens to your desired consistency.
Finishing Touches:

Drizzle in the sesame oil and optional red chili oil for added heat. Gently stir to combine.
Garnish with the green parts of the green onions.
Serve: Transfer the Mapo Tofu to a serving dish and serve hot with steamed rice.

Note: Authentic Mapo Tofu is quite spicy and numbing due to the use of Sichuan peppercorns and chili bean paste. Adjust the quantities of these ingredients based on your spice tolerance. If you prefer a milder version, reduce the amount of chili bean paste and Sichuan peppercorns.