Mapo Tofu

麻婆豆腐 · Mápó dòufu

Ingredienti13

• soft tofu500 g
• ground pork150 g
• Sichuan chili bean paste (doubanjiang)2 tbsp
• fermented black beans1 tbsp
• garlic3 cloves
• ginger15 g
• scallions3
• Sichuan peppercorns1 tsp
• chili oil1 tbsp
• soy sauce1 tbsp
• chicken stock200 ml
• cornstarch1 tbsp
• neutral oil2 tbsp

Preparazione

1. Cut the tofu into 2 cm cubes and blanch briefly in lightly salted water, then drain.
2. Toast and grind the Sichuan peppercorns; mince the garlic and ginger, rinse and chop the black beans, and slice the scallions, keeping the whites and greens separate.
3. Heat the oil in a wok, fry the pork until it browns and the fat renders, then add garlic, ginger, scallion whites, and black beans.
4. Stir in the doubanjiang and chili oil and fry until the oil turns red and fragrant.
5. Add the stock, soy sauce, and tofu; simmer gently for about 5 minutes so the tofu absorbs the sauce without breaking.
6. Mix the cornstarch with a little cold water, stir it in, and cook until the sauce thickens and coats the tofu.
7. Finish with most of the scallion greens and the ground Sichuan pepper, then serve with the remaining greens on top.