Ma Po Tofu with Steamed Basmati Rice

Instructions

1. 1

   Prepare Tofu and Slurry

   • Bring a medium pot of water to a boil. Add 1/2 tsp of salt, then gently slide in the tofu cubes. Simmer for 2 minutes. This seasons the tofu and helps it firm up. Carefully drain using a slotted spoon and set aside.
   • In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water until smooth to create a slurry. Set aside for later.
2. 2

   Stir-fry Aromatics and Pork

   • Heat the canola oil in a wok or large skillet over medium-high heat until it shimmers.
   • Add the ground pork and stir-fry, breaking it up with a spatula, until it's browned and slightly crispy, about 4-5 minutes.
   • Reduce heat to medium-low. Push the pork to one side. Add the doubanjiang to the clear space and fry for 1-2 minutes, stirring constantly, until the oil turns a deep red and becomes fragrant. This step is crucial for flavor.
   • Add the fermented black beans, minced garlic, ginger, and the white parts of the scallions. Stir everything together with the pork and cook for another minute until aromatic.
3. 3

   Build the Sauce and Simmer

   • Pour in the Shaoxing wine to deglaze the wok, scraping up any flavorful bits from the bottom.
   • Add the chicken broth, light soy sauce, and sugar. Stir to combine and bring the sauce to a gentle simmer.
   • Carefully slide the blanched tofu into the wok. Use the back of your spatula to gently push the tofu into the sauce, avoiding vigorous stirring to prevent it from breaking. Let it simmer for 3-5 minutes, allowing the tofu to absorb the flavors.
4. 4

   Thicken and Finish

   • Give the cornstarch slurry a quick re-stir. While gently stirring the sauce, slowly pour in the slurry in three parts, pausing between each addition to allow the sauce to thicken. Stop when it reaches a gravy-like consistency that coats the tofu.
   • Turn off the heat. Gently stir in the toasted sesame oil and the Sichuan peppercorn powder.
   • Transfer to a serving bowl, garnish with the green parts of the scallions, and serve immediately with steamed white rice.