Ingredients

• 400 g silken tofu
• 200 g ground pork
• 2 tbsp vegetable oil
• 3 cloves garlic, finely chopped
• 1 tbsp ginger, finely chopped
• 2 tbsp Doubanjiang (fermented broad bean paste)
• 1 tbsp chili powder (adjust to taste)
• 1 tbsp Sichuan peppercorns, lightly crushed
• 2 spring onions, sliced
• 1 tbsp soy sauce
• 1 tbsp rice wine or dry sherry
• 1 cup chicken broth
• 1 tbsp cornstarch mixed with 2 tbsp water
• Fresh cilantro for garnish

Method

1. Cut the silken tofu into bite-sized cubes and briefly blanch them in boiling water to remove some of their raw taste. Drain and set aside.
2. Heat the oil in a large pan or wok over medium heat. Add the garlic and ginger, and cook for one minute until fragrant.
3. Add the ground pork and cook until the meat is browned and cooked through.
4. Stir in the Doubanjiang, chili powder and Sichuan peppercorns. Mix well and let it fry for another 1-2 minutes until the oil takes on the color of the spices.
5. Add the soy sauce, rice wine and chicken broth. Bring everything to a boil.
6. Gently slide the tofu cubes into the sauce so they don’t fall apart. Let the dish simmer for 5-7 minutes so the tofu absorbs the flavors.
7. Gently stir the cornstarch mixture into the sauce to thicken it slightly. Be careful not to overwork the tofu.
8. Add the spring onions and cook for another minute. Remove from heat, serve the Mapo Tofu in bowls, and garnish with fresh cilantro.

Vegetarian variation

For a vegetarian version, you can replace the pork with chopped shiitake mushrooms or other mushrooms of your choice. Follow the same steps in the recipe, but add a little extra Doubanjiang to compensate for the mushrooms' subtle flavor.