A flavorful and spicy Sichuan-style Mapo Tofu recipe that is perfect for a comforting meal.
Cut the tofu into bite-sized cubes and set aside.
Using firm tofu helps maintain its shape during cooking.
Mix the cornstarch with 2 tablespoons of water to create a slurry.
Ensure the cornstarch is fully dissolved to avoid lumps.
Heat a wok over medium-high heat and add the sesame oil.
Preheating the wok ensures even cooking.
Add the ground pork to the wok and stir-fry until browned.
Break up the pork into small pieces for even cooking.
Add the chili bean paste, fermented black beans, garlic, and ginger to the wok. Stir-fry for 1-2 minutes until fragrant.
Cooking the spices releases their full flavor.
Pour in the chicken stock and soy sauce, then gently add the tofu cubes. Simmer for 5 minutes.
Stir gently to avoid breaking the tofu.
Add the cornstarch slurry to the wok and stir until the sauce thickens.
Cook for an additional minute to ensure the sauce is fully thickened.
Sprinkle Sichuan peppercorns over the dish and serve hot.
Serve immediately for the best flavor and texture.
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