Szechuan Mapo Tofu

Steps

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1. 1
   Cut 300g of soft tofu into small cubes. Bring water to a boil in a wok, then gently add the tofu. Blanch over medium-high heat for about 1–2 minutes until the water returns to a boil. This helps the tofu hold its shape, removes any raw soybean flavor, and allows you to control the final sauce consistency. If you prefer, you can skip this step, though the tofu will release more water during cooking. Drain and set aside.
   ≈0:55
2. 2
   In the same wok, heat a little oil over medium heat. Add 100g of minced pork and brown it without seasoning, just stirring until cooked through. You can substitute beef, chicken, or lamb if preferred. For a vegan version, skip this step entirely. Once cooked, transfer to a plate.
   ≈2:01
3. 3
   Keep the wok over medium heat and add about 2 tbsp of oil. Add the minced ginger and stir-fry until fragrant. If you prefer less garlic, reduce the amount. Once the ginger smells aromatic, add 5 chopped garlic cloves and stir-fry until they become fragrant too.
   ≈2:47
4. 4
   Add 2 tbsp of spicy broad bean paste and stir-fry until the oil turns red in color. Mix everything together thoroughly to release the full flavor of the paste.
   ≈3:33
5. 5
   Return the cooked minced pork to the wok and mix well. Add 1 tbsp of Szechuan peppercorn powder and stir thoroughly to combine.
   ≈4:11
6. 6
   Pour in 350ml of water and mix well. Optionally add half a teaspoon of chicken stock powder to enhance the flavor.
   ≈4:32
7. 7
   Gently add the blanched tofu cubes and spread them out carefully without breaking them. Cover the wok with a lid and braise over medium heat for about 5 minutes.
   ≈5:00
8. 8
   After 5 minutes, uncover the wok. Prepare a cornstarch slurry and add it gradually in small amounts, swirling the wok after each addition (without using a spatula to avoid breaking the tofu) to thicken the sauce. Repeat this process about 3 times until the sauce becomes thick enough to coat the tofu.
   ≈5:16
9. 9
   Garnish generously with chopped spring onions. Serve immediately, ideally with steamed rice for the best experience.
   ≈6:16