Serves: 4 | Prep Time: 15min | Cook Time: 30min
Mapo Dofu is the king of the tofu dishes and is easily one of my most favorite Sichuan dishes. Tofu and ground pork paired with a spicy sauce places this dish squarely among the Sichuan classics.
- 2 tablespoons peanut oil
- ⅔ pound ground pork
- 2 garlic cloves - coarsely minced
- 2 teaspoons ginger - coarsely minced
- 4 scallion/green onions, white parts - quartered and smashed
- 2 teaspoon Sichuan peppercorns - crunched with mortar and pestle
- ½ teaspoon dried red chilies - crushed
- 2 tablespoon fermented black beans - roughly chopped (black bean paste will also work)
- 3 tablespoons chili bean paste
- 2 blocks of firm tofu - drained and cut into 3/4" cubes
- 1 (15-ounce) can chicken broth
- 1½ tablespoon soy sauce
- 2½ tablespoons shaoxing wine
- 3 tablespoons tapioca starch
- 4 scallions/green onions, green parts - chopped
- Heat one tablespoon of oil in a wok on high heat.
- Once oil is up to temperature (can vaporize a water droplet) add the ground pork and stir-fry until mostly cooked.
- Remove the ground pork and set aside to drain excess oil.
- Heat the last tablespoon of oil in the wok until nearly smoke point.
- Add garlic, ginger, scallion whites. Stir-fry until fragrant.
- Add Sichuan peppercorn dust, dried red chilies, black beans, and chili bean paste, stir-fry until fragrant.
- Reduce heat to medium high and add the tofu cubes. Stir-fry for several minutes.
- Add the ground pork back to the wok and stir-fry for a few minutes.
- In a small bowl, homogenize the tapioca starch in about 3 tablespoons of chicken broth. Set aside.
- Add chicken broth, soy sauce, and shaoxing wine. Increase temperature back to high bring liquid to a boil.
- Simmer for another five minutes to allow the tofu to soak in the flavors.
- Homogenize the tapioca starch solution one last time and stir it into the broth until it has thickened.
- Remove from heat, garnish, and serve with rice!