Sichuan-Style Mapo Tofu with Pork

Timing

Serves: 4. Estimated prep: 15 minutes. Estimated cook: 20 minutes. Additional time: None. Estimated total: About 35 minutes with rice prepared separately. Times are estimates.

Equipment

Deep skillet or wok, small saucepan, flexible spatula, food thermometer

Method

1. Keep the rice hot while you cook. Bring a saucepan of water to a gentle simmer. Lower in the tofu and warm for 2 minutes, then drain carefully. This warms the cubes before they meet the sauce; avoid vigorous boiling that breaks them.
2. Heat the oil in a deep skillet over medium-high heat. Add the pork and break it into small crumbles. Cook for about 5 minutes, until no longer pink and starting to brown; verify 160°F in a gathered mound of pork. Reduce the heat to medium.
3. Add garlic, ginger, scallion whites, doubanjiang, black beans and optional chili flakes. Stir for 1 minute, just until the oil smells fragrant; do not let the paste scorch. Pour in the broth and stir in sugar and ½ teaspoon Sichuan pepper, scraping up the browned bits.
4. Gently slide in the warm tofu. Bring to a simmer and cook for 5–6 minutes, nudging the pan or gently folding with a spatula rather than stirring hard. The tofu should be hot through and surrounded by bubbling sauce.
5. Restir the cornstarch mixture and pour it around the edge of the simmering sauce. Fold gently and simmer 1–2 minutes until glossy and lightly thickened. If it becomes too thick, add water 1 tablespoon at a time. Taste before adding any extra salty seasoning; doubanjiang brands vary.
6. Divide the rice among four bowls and spoon the tofu and pork over it. Finish with scallion greens and, if desired, the additional ¼ teaspoon Sichuan pepper. Serve hot, allowing the tofu to cool slightly before eating.

Options: Ground beef can replace pork; cook it to 160°F. For less chili heat, omit the optional flakes and use 1 tablespoon doubanjiang, recognizing that the sauce will be lighter. Sichuan pepper is not a direct substitute for black pepper.

Allergens: Soy and commonly wheat in doubanjiang or broth. Check fermented-bean and spice labels. Storage: Refrigerate in shallow containers within 2 hours (1 hour above 90°F), at 40°F or colder. Use within 3–4 days and reheat to 165°F. Cool any leftover rice promptly, ideally within 1 hour, refrigerate and use within 24 hours; reheat it only once.