Mapo Tofu Recipe (with Video)

Tofu Preparation
1. Cut the tofu block into desired width. I prefer bigger pieces so I slice the block in half width-wise then into cubes.
2. To a pot of boiling water, add 1 tbsp kosher and the tofu and blanch until just before the water begins to boil (2-3 min). Drain and set aside.
Pork Preparation
1. Over high heat, fry ground pork in 2 tbsp neutral oil, or until the water has evaporated from the meat and fat is rendered and slightly crispy, about 3-4 minutes.
2. Add in doubanjiang, garlic, and ginger – continue cooking until aromatics have softened, chili bean paste has cooked through, and oils have been extracted, about 2-3 minutes.
Sauce Preparation
1. To your pork, add chili oil, chicken stock, toasted sichuan peppercorn, dark soy, shaoxing wine, sugar, and msg. Stir to combine.
2. Add back your tofu and simmer for 5 minutes over medium heat.
3. Add your cornstarch slurry to thicken and stir until it reaches your desired consistency. Salt to taste.
Garnishing and Serving
1. Garnish with fresh scallions and serve with rice – enjoy!