Name: Mapo Tofu with Doubanjiang
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 portions
Ingredients: 0.25 package tofu; 50 g ground pork; 0.25 pcs onion; 0.5 clove garlic; 0.25 teaspoon ginger; 0.25 teaspoon sichuan pepper; 0.5 tablespoon hot paprika; 0.5 tablespoon chilli paste; 0.5 tablespoon soy sauce; 62.5 ml poultry stock; 0.5 tablespoon cornstarch; 0.5 tablespoon water; 0.5 pcs spring onion; oil; salt; 75 g jasmine rice; 0.25 teaspoon salt; 112.5 ml water

Step by step process

Preparing the Ingredients

1
Cut the tofu into larger cubes (approximately 2×2 cm) and gently pat dry with a paper towel.
TIP:
Cut tofu into cubes and gently dry them with paper towels or a cloth. A dry surface absorbs flavors better and prevents water from seeping out during cooking.
2
Finely dice the onion. grate or mince the garlic and ginger.
3
Slice the scallions into thin strips, set some aside for garnish.
4
Mix the cornstarch with 2 tablespoons of cold water until dissolved.

Cooking the Mapo Tofu

5
Heat the oil in a wok over medium-high heat.
6
Add the onion and stir-fry until translucent. then add the garlic and ginger and fry briefly until fragrant.
TIP:
Sauté the onions in hot oil until translucent, then add garlic and ginger. Brief sautéing releases aromatic compounds and creates an intense aromatic base.
7
Add the ground pork and cook, breaking it up, until crumbled and lightly browned.
8
Stir in the fermented chili bean paste (doubanjiang) and ground chili pepper and fry vigorously for about a minute.
9
Pour in the soy sauce and chicken broth. Simmer over low heat for 3-5 minutes to allow the flavors to meld.
10
Add the tofu, gently fold everything together, and let it heat through for 4-5 minutes without vigorous stirring so the tofu stays intact.
11
Add the Sichuan pepper. Adjust salt to taste if needed.
12
Pour in the cornstarch slurry and cook briefly until the sauce thickens.
TIP:
Dissolve cornstarch in cold water (1-2 tablespoons per 3-4 tablespoons of water) and mix thoroughly. Slowly pour into the hot sauce while constantly stirring to prevent lumps from forming. Return to heat for 1-2 minutes, until the sauce thickens completely and develops a glossy finish.
13
Finally, stir in some of the chopped scallions and give everything a gentle toss.

Cooking the Jasmine Rice

14
Rinse the jasmine rice several times in cold water until the water runs almost clear.
15
Place it in a pot, add the measured amount of water, and season with salt.
16
Bring to a boil, then reduce the heat, cover with a lid, and cook on very low heat for 12-15 minutes until the rice is tender and has absorbed all the water.
17
Once cooked, let the rice rest covered for 5 more minutes, then fluff with a fork.

Serving

18
Divide portions of jasmine rice among plates.
19
Spoon the Mapo tofu with its sauce over each serving.
20
Garnish with the remaining scallions and serve immediately.

More tips:

For an authentic Sichuan flavor, grind the Sichuan pepper in a mortar just before use, it intensifies its aromatic and mouth-numbing qualities.

If you can't find fermented doubanjiang chili bean paste, try a combination of miso paste and chili sauce, but the original has a truly distinctive taste that's hard to replicate.

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