Mapo Tofu (Lao Gan Ma Version)

Prepare all ingredients.

Boil water with a pinch of salt. Blanch the tofu.

Heat oil in a pan, stir-fry minced meat over low heat until it changes color. Add prepared dried chili peppers and Sichuan peppercorns, stir-fry briefly. My family prefers strong flavors, so we use lots of chili and peppercorns. You can use less.

Add Lao Gan Ma and minced garlic, stir-fry until the oil turns red and the garlic is fragrant. You can add a tablespoon of soy sauce and sugar for seasoning, but this is optional since Lao Gan Ma is already quite salty.

Add the cornstarch slurry and tofu, cook until the slurry is almost evaporated. Leave more sauce if you prefer it with rice.

Sprinkle with chili powder and green onions.

Serve with at least two bowls of rice. My husband says it tastes like the version served in Chinese restaurants in Japan.