Mapo Tofu
Ingredients: red Sichuan peppercorns, firm tofu, garlic cloves, ginger, doubanjiang (broad-bean chili paste) · 45 min cook time · 450kcal · ₩11,800
Ingredients
1tablespoon red Sichuan peppercorns, 1brick firm tofu, 3ea garlic cloves, 20g ginger, 2tablespoons doubanjiang (broad-bean chili paste), 200g pork, 1pinch salt
Instructions
1. Turn on the stove to medium-low heat. Wait for the pan to smoke slightly, then add red Sichuan peppercorns and toast for a few minutes.
2. Remove the toasted Sichuan peppercorns from the pan and place them in a mortar. Grind them using a pestle in a circular motion until finely ground.
3. Slice the firm tofu into desired pieces.
4. Salt the water and bring it to a boil. Gently add the sliced tofu pieces into the boiling water bath.
5. Heat up a wok. Press the garlic cloves and chop the ginger.
6. Add the pressed garlic and chopped ginger to the wok and cook.
7. Turn off the water for the tofu and let it steep.
8. Break up the pork in the wok and cook until done.
9. Add a couple of tablespoons of doubanjiang (broad-bean chili paste) to the wok with the pork.
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