Mapo Tofu

Prepare the ingredients: 1. Finely chop scallion and ginger. 2. Cut green garlic shoots into small pieces. 3. Pre-soak fermented black beans in oil for 10 minutes, then mince fermented black beans and doubanjiang (this step is crucial to release the fragrance). 4. Mince the beef. 5. Toast Sichuan peppercorns and crush them (or use store-bought, but fresh-ground tastes better). 6. Use spicy chili powder for better flavor. 7. Mix starch with water until dissolved.

Blanch the tofu: 1. Cut four slits at the bottom corners of the silken tofu pack, invert onto a plate, slice horizontally in the middle, then cut into small cubes. 2. Add cold water and 2g salt into a pot, submerge the tofu cubes, bring to a boil over medium heat, then turn off the heat and let sit.

Heat oil in another pan (non-stick preferred) with a generous amount of oil, then add minced beef.

When the minced beef changes color slightly, add minced fermented black beans and doubanjiang and stir-fry until red oil appears.

Add minced scallion, ginger, and yellow wine (or cooking wine).

Stir-fry with scallion and ginger until fragrant, then add chili powder and stir for about 30 seconds.

Add light soy sauce and dark soy sauce.

Stir for another 30 seconds to bring out the aroma of the paste.

Pour in half a small bowl of hot water (about 100ml).

Season: Add sugar and half of the ground Sichuan peppercorn (save the other half for later).

Add the tofu cubes to the sauce.

Gently shake the pot to immerse the tofu in the sauce. Simmer over low heat for 3 minutes (avoid using a spatula to stir, as it may break the tofu).

Turn the heat to medium-high, and thicken the sauce for the first time. Pour in one-third of the starch water, shake the pot, and wait until it boils (around 30 seconds).

Thicken the sauce for the second time, repeating the same method.

Thicken the sauce for the third time.

This is the state after three rounds of thickening.

Add the remaining ground Sichuan peppercorn and sprinkle with green garlic shoots. Stir gently over high heat and prepare to serve (taste and adjust saltiness if necessary, but it should be perfectly seasoned).

Gently transfer it from the pot to a serving dish.

An incredible meal enhancer!

Make sure to pair with freshly steamed white rice!