Mapo Tofu with Pork Mince (麻婆豆腐)

Mapo Tofu with Pork Mince is Sichuan soul food. Silky bean curd is infused with a homemade chili mix for the most comforting dish!

📝 Ingredients

• 450 g / 1 lb soft tofu
• 150 g / 0.33 lb pork neck
• 25 g / 0.06 lb pickled ginger
• 1 tbsp green sichuan peppercorns
• 10 g / 0.02 lb dried hot chili ((roughly sliced))
• 1 tbsp chili bean paste ((doubanjiang; we get the Lee Kum Kee version))
• 1 tsp dark soy sauce
• 20 g / 0.04 lb pickled chili
• 1/2 sprig spring onion
• 1 tbsp potato starch ((for the starch slurry))
• 150 mL / 0.6 US cup water ((for the starch slurry))
• 1/2 US cup cooking oil
• 1 tsp sugar ((or to taste))
• 2 tsp salt ((one for boiling bean curd, one for seasoning; season to taste))
• 200 mL / 0.8 US cup water

👨‍🍳 Instructions

1. 1Start by cubing the tofu into cubes roughly 2cm (0.8") thick.Note: If you're using a softer tofu, be very gentle to avoid any unnecessary breaking.
2. 2Bring a wok of water to a boil with the 1 tsp salt and slide the bean curd cubes in. Cook for 2-3 minutes to remove the excess liquid.
3. 3Drain the tofu in a colander as you work on the other ingredients.
4. 4Hammer at the meat with a cleaver until it resembles mince.
5. 5Finely chop the pickled ginger, pickled chili and spring onions.
6. 6Heat up a wok on medium heat and add 2 tbsp oil. Turn the heat to low, then pour the peppercorns and dried chili in for 10 seconds. Scoop the aromatics out and put them on a chopping board.
7. 7Use a cleaver to crush the aromatics.
8. 8Finely chop the green peppercorn and dried chili mix, then set aside for later.
9. 9Pour oil into the wok and turn the heat to high. Add the mince in to cook for 2 minutes.
10. 10Add the chili bean paste, pickled ginger and pickled chili and stir fry for 1 minute, then add 1 tsp of the peppercorn and chili mix and stir until combined.Note: The amount of peppercorn and chili mix you add will affect how spicy this Mapo Tofu will get. Make sure to taste as you go and add to preference.
11. 11Pour the water into the wok and add the sugar, 1 tsp salt and dark soy sauce. Mix until well combined, then slide the tofu in.
12. 12Scoop the bean curd carefully so it is mostly covered by the sauce, then let it simmer for 5 minutes on medium heat.
13. 13Mix the corn starch slurry until combined, then add 1/3 of it and stir through. Repeat until it is all finished.
14. 14Garnish with chopped spring onions and serve hot as is!