Mapo Tofu

Ingredients

• 400 g Soft Tofu
• 150 g Ground Beef
• 2 pcs Scallion
• 3 pcs Garlic
• 15 g Ginger
• 2 tbsp Doubanjiang
• 1 tsp Sichuan Peppercorns
• 1 tbsp Shaoxing Rice Wine
• 2 tsp Cornstarch
• 1 tsp Sesame Oil
• 1 tbsp Neutral Oil
• 1 tsp Sugar
• 1 tsp Kosher Salt
• 620 ml Water
• 2 tsp Light Soy Sauce
• 0.25 tsp White Pepper

Method

1. Thinly slice the whites and greens of {scallion}, keeping them separate, then mince {garlic} and {ginger} so everything is ready before the wok goes on; this prevents overcooking during the fast stir-fry.
2. Stir {cornstarch} with part of the {water} until smooth and lump-free so it will thicken the sauce evenly at the end.
3. Cut {soft_tofu} into large cubes, then slide it into a saucepan of gently simmering water with a pinch of {kosher_salt} for a brief warm-through until the cubes are heated and less fragile; drain carefully.
4. Heat a wok over high heat until lightly smoking, add {neutral_oil}, then add {ground_beef} and a pinch of {kosher_salt}; stir-fry, breaking it up, until browned and fragrant with crisp edges. Patience here builds the savory base.
5. Reduce to medium-high heat, add {doubanjiang} and bloom briefly until the oil turns red and aromatic, then stir in the whites of {scallion}, {garlic}, and {ginger}. Add {shaoxing_rice_wine}, {light_soy_sauce}, {sugar}, and {white_pepper}, then simmer until glossy and concentrated.
6. Add the drained {soft_tofu} and remaining {water} to the wok, season lightly with a pinch of {kosher_salt}, and gently shake the pan over medium heat until the tofu has absorbed the sauce without breaking.
7. Stir the {cornstarch} slurry again, drizzle it into the bubbling wok, and fold gently until the sauce lightly coats the tofu. Finish off the heat with {sesame_oil}, most of the greens of {scallion}, and {sichuan_peppercorns} for fragrance and a fresh numbing lift.
8. Spoon the {soft_tofu} and sauce into warm bowls and scatter over the remaining greens of {scallion} so the top stays bright and sharp against the rich sauce.