Numbing Mapo Tofu in Crimson Chili Sauce
Pillowy cubes of silken tofu swimming in a bubbling, crimson sauce loaded with doubanjiang, fermented black beans, and ground pork. The hallmark ma la sensation from Sichuan peppercorns makes your lips tingle as waves of deep umami warmth wash over your palate. This is comfort food with serious firepower.
Ingredients
- 1 lb soft or medium-firm tofu, cut into 3/4-inch cubes
- 6 oz ground pork
- 2 tbsp Pixian doubanjiang (fermented chili bean paste), finely chopped
- 1 tbsp fermented black beans, rinsed and roughly chopped
+ 11 more ingredients
Instructions
Gently place the tofu cubes in a pot of salted simmering water for 3 minutes to firm them up and season from within. Drain carefully and set aside.
Heat vegetable oil in a wok over high heat. Add the ground pork and stir-fry, breaking it apart, for 3-4 minutes until browned.
Reduce heat to medium. Add the doubanjiang and stir-fry for 1 minute until the oil turns red and fragrant. Add the fermented black beans, chili flakes, garlic, ginger, and scallion whites. Cook 30 seconds.
Pour in the broth, soy sauce, and sugar. Bring to a simmer.
Gently slide in the blanched tofu cubes. Simmer for 5 minutes without aggressive stirring, using a gentle rocking motion to coat the tofu.
Give the cornstarch slurry a stir and drizzle it into the wok. Gently fold until the sauce thickens and clings to the tofu, about 1 minute.
Remove from heat, drizzle with sesame oil, and shower generously with ground Sichuan peppercorn and scallion greens. Serve immediately with plenty of steamed rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI