• Prepare the Tofu:

  • Gently boil the tofu cubes in salted water for about 5 minutes. This step helps firm them up and reduces excess water. Drain and set aside.

• Cook the Pork:

  • In a large wok or skillet, heat the vegetable oil over medium-high heat. Add the ground pork and cook until browned, breaking it up with a spatula (about 3-4 minutes).

• Add Aromatics:

  • Stir in the minced garlic and ginger, cooking for another 30 seconds until fragrant.

• Incorporate the Sauces:

  • Add the doubanjiang (chili bean paste) and minced fermented black beans to the pan. Stir well and cook for about 1-2 minutes, allowing the oil to absorb the flavors.

• Add Liquids:

  • Pour in the soy sauce, rice wine, and broth. Bring the mixture to a simmer, allowing the flavors to meld for about 3-4 minutes.

• Add Tofu:

  • Gently add the drained tofu cubes to the sauce. Use a spatula to carefully fold the tofu into the sauce without breaking it. Let it simmer for another 2-3 minutes to absorb the flavors.

• Thicken the Sauce:

  • Stir in the cornstarch mixture and cook for an additional minute until the sauce thickens. Adjust the seasoning with ground Sichuan peppercorns for that characteristic numbing heat.

• Garnish and Serve:

  • Remove from heat and transfer to a serving dish. Garnish with sliced green onions. Serve hot over cooked rice, allowing the sauce to soak into the grains.

Serving Suggestions:

Mapo Tofu is best enjoyed with a bowl of steamed jasmine rice to balance the dish’s spiciness. You can also add stir-fried vegetables or pickled greens as side dishes for a complete meal.

This dish is a fantastic introduction to Sichuan cuisine, showcasing the bold and complex flavors that make it so beloved! Enjoy your homemade Mapo Tofu!