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Ma-Po Tofu (Mapo Doufu)

Created by JostLori on May 17, 2014

FOR SAUCE
1/4 cup chicken broth
2 tablespoons hot bean paste
2 tablespoons soy sauce
Kosher salt, to taste
FOR THE STIR-FRY
1 pound tofu (regular or soft not silken) tofu, drained and cut into 1/2-inch cubes)
1 1/2 to 2 tablespoons oil (corn, peanut, or canola oil)

Step 1: To make the sauce: Stir together broth, bean paste, soy sauce, and kosher salt. Set aside.
Step 2: Poach tofu by sliding tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.
Step 3: Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat. Add pork and stir-fry, breaking up lumps. Add the remaining 1/2 tablespoon corn oil if the meat begins to stick. Cook until no longer pink.
Step 4: Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.
Step 5: Stir the reserved sauce, then add to pork and bring to a simmer. Carefully and gently drain the tofu in a large sieve and slide it into sauce, stirring gently.
Step 6: Stir the cornstarch mixture and add to the stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.
Step 7: Turn off heat and sprinkle with sesame oil, Sichuan-peppercorn powder to taste, and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.
Step 8: Serve with steamed rice.