Mapo Tofu - Authentic Sichuan Recipe

Steps

1. 1
   Toast the Sichuan peppercorns in a dry skillet for about 2 minutes. Let cool slightly, then grind using a mortar and pestle or spice grinder. Sift the powder—you should have 1 tsp.
2. 2
   Simmer the tofu squares in the salted water with soy sauce for 3 minutes, then remove with a slotted spoon. This seasons the tofu and removes any raw bean curd flavour.
3. 3
   Heat the oil in a wok over high heat and cook the pork mince until no longer pink. Reduce heat to medium and continue cooking for 2 minutes until golden. Stir in the soy sauce, then transfer to a plate.
4. 4
   Heat the oil over low heat and sauté the garlic and ginger for about 90 seconds until fragrant. Add the chopped black beans and broad bean sauce, cooking for 3 minutes. Then add the chilli powder and smoked paprika, cooking for 30 seconds. Pour in the beef stock and soy sauce, increase heat to medium, and gently add the tofu. Simmer for about 10 minutes, stirring gently with a rubber spatula every now and then. Add the sugar, cooked pork, and 1/2 tsp Sichuan pepper powder. Thicken the sauce with the cornflour slurry. Stir in the green onion and sesame oil, transfer to a serving bowl, and garnish with the remaining 1/2 tsp Sichuan pepper (don't skip this!). Serve over steamed rice.