Mapo Tofu (Super Tender Homemade Version)
Not sure if the method is authentic, but my family says the taste rivals the delicious Mapo Tofu you get in restaurants 😋😋
Ingredients
Steps
Cut the silken tofu (or soft tofu) in the box with a knife and gently slide it into the pot. Be as gentle as possible. Add cold water and 1 tsp of salt, bring to a boil, then reduce heat and simmer for 2-3 minutes to help the tofu set slightly.
The Sichuan peppercorns I bought aren't very fragrant, so the amount doesn't matter much. Just grab a small handful. Fry them in cold oil to release their aroma, then remove and discard them to avoid biting into peppercorns while eating.
Mince the ginger and scallion, cut the green chili peppers into small rings, and stir-fry in oil until fragrant. Add minced pork and cooking wine, then stir-fry until the pork is broken up. Add fermented bean paste and crispy chili oil, and stir-fry until fragrant.
Carefully slide the tofu into the pot, add water, light soy sauce, and sugar for umami. Gently push the tofu a few times with a spatula—do not stir-fry, or the dish will turn into Mapo Tofu soup instead.
Thicken the sauce with cornstarch slurry before serving, sprinkle with minced garlic chives, and carefully transfer to a plate. There are no peppercorns, so you can freely mix it with rice.