Mapo Tofu

Steps

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1. 1
   Slice the tofu into six planks, then cut into roughly ¾–1" cubes. Leave the cubes undisturbed on the board to prevent breakage.
   ▶ ≈1:00
2. 2
   Bring a large pot of well-salted water to a boil. Gently slide the tofu in using a bench scraper or knife, simmer for 2 minutes, then remove and drain on paper towels.
   ▶ ≈1:28
3. 3
   Prep the aromatics: grate the ginger, press the garlic, thinly slice the scallion whites and chiles, and grind the Sichuan peppercorns.
   ▶ ≈2:33
4. 4
   Heat a wok over high heat, add the oil and ground beef, breaking it up and browning for about 2 minutes.
   ▶ ≈5:12
5. 5
   Add the toban djan and stir-fry for about 30 seconds to release its flavor.
   ▶ ≈5:51
6. 6
   Add the gochugaru and ground Sichuan peppercorns, stir-frying for about 1 minute, keeping things moving so they don't burn.
   ▶ ≈6:24
7. 7
   Add the scallions, chiles, garlic, and ginger, stir-frying for about 90 seconds until softened and fragrant.
   ▶ ≈6:51
8. 8
   Deglaze with the Shaoxing wine, scraping up the browned bits, and reduce for about 30 seconds.
   ▶ ≈7:27
9. 9
   Add the chicken stock, soy sauce, salt, sugar, MSG, and sesame oil, stir to combine, and bring to a boil.
   ▶ ≈7:53
10. 10
    Carefully add the blanched tofu into the wok, gently folding it into the sauce, and simmer for about 2 minutes to let it absorb the flavors.
    ▶ ≈8:12
11. 11
    Mix the cornstarch with water to make a slurry, stir it into the wok, and simmer for about 90 seconds until the sauce thickens to a saucy consistency; thin with a splash of stock if too thick.
    ▶ ≈8:44
12. 12
    Serve over rice and garnish with the reserved scallion greens.
    ▶ ≈9:18