Fiery Mapo Doufu with Crispy Pork
Pillowy cubes of silken tofu float in a bubbling, scarlet-red sauce of doubanjiang, fermented black beans, and chili oil, crowned with crumbled pork that has been fried until savory and crisp. The signature tingle of Sichuan peppercorn numbs and excites the tongue in what may be the most iconic dish in all of Sichuan cuisine.
Ingredients
- 1 lb soft or medium-firm tofu, cut into 3/4-inch cubes
- 6 oz ground pork
- 2 tablespoons doubanjiang (Pixian chili bean paste)
- 1 tablespoon fermented black beans, rinsed and roughly chopped
+ 11 more ingredients
Instructions
Gently slide tofu cubes into a pot of salted simmering water. Poach for 2 minutes to warm through and firm up slightly. Drain carefully and set aside.
Heat vegetable oil in a wok over high heat. Add ground pork and stir-fry, breaking it into small crumbles, for 3-4 minutes until browned and slightly crispy at the edges.
Push the pork to one side. Add doubanjiang to the oil and fry for 30 seconds until the oil turns a deep red. Add fermented black beans, garlic, ginger, and scallion whites. Stir-fry for 20 seconds until fragrant.
Pour in the chicken stock, soy sauce, and sugar. Bring to a simmer.
Gently slide the poached tofu cubes into the sauce. Simmer for 3-4 minutes, spooning the sauce over the tofu occasionally. Avoid aggressive stirring that would break the tofu.
Drizzle in the cornstarch slurry while gently swirling the wok. The sauce should thicken and cling to the tofu within 30 seconds.
Transfer to a shallow bowl. Finish with a generous drizzle of chili oil, a shower of freshly ground Sichuan peppercorn, and scallion greens. Serve immediately with steamed rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI