One of the things that surprises me about my fellow Americans is how much they think they dislike tofu. If they don’t like tofu, it might be because they’ve never tried it this way, sautéed with spicy broad bean paste and magical Sichuan peppercorns.
Maybe tofu’s gotten a bad rap in the States because of health food stores and the fact that it’s difficult to find good, fresh varieties of it outside of China. One other thing; there seems to be a widely-held misconception that you must press the water out of the tofu — we never do this in China! Simply drain the water from the tofu and use it immediately!
Mapo Tofu
2 scallions or 1 leek (white or light green part)
1 small knob ginger
2-3 cloves garlic
1 block semi-firm or extra firm tofu
1/4 lb ground pork, beef, turkey or meat substitute
1-2 tbs vegetable oil (canola, grapeseed, or soy)
1 to 1 1/2 tbs whole Sichuan peppercorn (optional)
1 tsp fermented Chinese black beans (optional)
1 tbs broad bean paste (Sichuan Pixian brand preferred)
2 tsp ground Chinese chili pepper (or substitute other, but not cayenne)
1/4 cup chicken stock or water
1/4 tsp ground white pepper
1/2 tsp granulated white sugar
1 tbs soy sauce (Lee Kum Kee premium, Kikkoman, or Shoyu preferred)
1. Prep the Ingredients
Cut the tofu into dice-like cubes. Mince the scallion (or leek) and separate the white part from the green. Mince the ginger, and garlic.
Optional: grind 1/2 tbs Sichuan peppercorns with a mortal or pestle and reserve for the garnish.
2. At the Wok
Place the wok over high heat. Add 1-2 tbs oil and swirl in the wok. Add 1 tbs of whole Sichuan peppercorns, and allow them to infuse the oil, about 1 minute. Remove the peppercorns with a curved spatula or slotted spoon before they burn.
And the white part of the scallions, ginger, and garlic and stir for 1-2 minutes before adding the fermented black beans and ground pork (or your choice of meat). Break up the meat with a spatula.
Add the following in order, stirring for 30 seconds between each addition: broad bean paste, chili flakes. chicken stock (or water), white pepper , sugar, and soy sauce.
Gently add the tofu and stir carefully, ensuring the pieces of tofu don’t break. Turn the heat to medium and allow to simmer for 2-3 minutes. Gently mix the tofu and the sauce and transfer the contents of the wok to a large bowl. Garnish with the green part of the scallion (or leek) and the crushed Sichuan peppercorn.