Preparation Steps

• Gently cut the tofu into 1-inch cubes. Bring a pot of water to a simmer and carefully add the tofu cubes. Simmer for 2-3 minutes. This helps the tofu maintain its shape during cooking and removes any excess water.
• Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the ground pork or beef and stir-fry until it's browned and cooked through, about 3-4 minutes. Remove the meat from the wok and set aside.
• In the same wok, add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant. Be careful not to burn them.
• Add the chopped Sichuan chili bean paste (doubanjiang) and fermented black beans (douchi) to the wok. Stir-fry for 1-2 minutes until the oil turns red and fragrant. This step is crucial for releasing the flavors of the chili bean paste.
• Add the dry chili powder and ground Sichuan peppercorns. Stir-fry for another 30 seconds.
• Return the cooked meat to the wok. Pour in the chicken broth or stock, soy sauce, and Shaoxing wine. Bring the mixture to a simmer.
• Gently add the tofu cubes to the wok. Be careful not to break the tofu. Simmer for 5-7 minutes, allowing the tofu to absorb the flavors of the sauce.
• Stir the cornstarch slurry (cornstarch mixed with water) and slowly pour it into the wok while stirring gently. Continue to stir until the sauce thickens to your desired consistency, about 1-2 minutes.
• Drizzle sesame oil over the Mapo Tofu. Gently stir to combine.
• Transfer the Mapo Tofu to a serving bowl. Garnish with thinly sliced scallions.
• Serve hot with steamed rice. Enjoy!