Mapo Tofu

• servings: 2

Ingredients

∙400g block soft tofu

∙15g grated ginger

∙30g garlic, minced or pressed

∙75g scallions, light green and white parts only, thinly sliced (reserve greens for garnish)

∙10g Thai chiles, thinly sliced (or reduce for less heat)

∙2g Szechuan peppercorns, ground

∙75g neutral oil (e.g., avocado or peanut)

∙125g 80/20 ground beef (or pork)

∙40g toban djan

∙15g gochugaru chile powder

∙30g Shaoxing wine

∙300g chicken stock

∙10g soy sauce

∙3g salt

∙5g sugar

∙1g MSG

∙5g sesame oil

∙5g cornstarch

∙20g water

Directions

1. Slice tofu into 6 planks, then cube into ¾–1" pieces. Leave cubes undisturbed on the cutting board to prevent breakage.

2. Bring 2–3 quarts water to a boil in a wok or pot. Salt generously. Gently slide tofu into the water using a bench scraper. Simmer 2 minutes. Remove with a slotted spoon and transfer to a paper towel–lined plate to dry.

3. Prep the aromatics: grate ginger, press garlic, slice scallions (light parts only), and chiles. Grind Sichuan peppercorns in a mortar and pestle or crush with a pan.

4. Heat dry wok over high heat. Add oil and ground beef. Break up and brown for ~2 minutes.

5. Add toban djan. Stir-fry 30 seconds.

6. Add gochugaru and ground Sichuan peppercorns. Stir-fry 1 minute.

7. Add scallions, chiles, garlic, and ginger. Stir-fry ~90 seconds until softened.

8. Deglaze with Shaoxing wine, scraping up browned bits. Reduce ~30 seconds.

Add stock, soy sauce, salt, sugar, MSG, and sesame oil. Bring to a boil.

9. Gently fold in tofu. Simmer 2 minutes.

10. Stir cornstarch and water together into a slurry. Add to wok and stir gently until sauce thickens to a stirrable, saucy consistency. Add more stock if too thick.

11. Serve over rice and garnish with scallion greens