Sichuan Mapo Tofu

1. In a small dry skillet, lightly heat the Sichuan peppercorns until their aroma is released. Coarsely grind them using a mortar and pestle, then set aside.
2. Drain and pat dry the firm Soykei tofu, then cut into cubes. Heat a small saucepan of water until simmering and add a few pinches of salt. Add the tofu cubes. Simmer very gently for 2 to 3 minutes and turn off the heat. Set the tofu aside in the hot salted water until ready to use. This step allows the tofu to absorb the seasoning, as well as warming it up and giving it a better texture when added to the sauce at the end of the recipe.
3. In a large skillet or wok, heat the oil over high heat, then brown the ground pork, breaking it up, for 5 minutes or until just cooked through. Add the garlic and ginger and continue cooking for 1-2 minutes. Add the doubanjiang, fermented black bean paste, chili powder, and 1/2 teaspoon coarsely ground Sichuan pepper. Cook for 1 more minute before adding the broth and rice vinegar. Bring to a simmer and reduce the heat to low. Simmer for 5 minutes. Meanwhile, dilute the cornstarch in water and add to the mixture. Allow to thicken and adjust the seasoning.
4. Finish by gently adding the tofu cubes using a slotted spoon. Turn off the heat. Gently coat the tofu with the sauce and transfer to a serving dish. Drizzle with sesame oil and top with chopped green onion and a little Sichuan pepper just before serving.
5. Serve the Mapo Tofu with your choice of green vegetables and steamed rice or noodles.

NOTES

1. For a 100% vegetarian version, replace the ground pork with the same amount of chopped mushrooms or finely diced eggplant. Replace the chicken broth with vegetable broth or simply water.
2. Doubanjiang (or toban djan) is to Sichuan cuisine what gochujang is to Korean cuisine. It is a spicy, salty paste made from fermented lima beans and soybeans, chili peppers, salt, and wheat flour, which is an essential ingredient in Sichuan cuisine and the key ingredient in any good Mapo Tofu. The best option on the market is a premium version aged three years or more, such as Pixian, while standard brands like Lee Kum Kee are a good option for everyday use. This is more than enough for this recipe.
3. Fermented black bean sauce is a specific product offered by the same brand as doubanjiang. Relatively salty and umami, it adds depth to the dish. Traditionally, Sichuanese people use whole fermented black beans, called douchi, which they chop before adding to the preparation. The sauce is a quick and easy substitute. If you don’t have any, replace it with 1 tablespoon of regular soy sauce + 1 teaspoon of dark soy sauce + 1 teaspoon of sugar.

Photos and recipe: JM_cuisine by Jonathan Michaud

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