Mapo Tofu

The method's theirs. Go give them the click.

Ingredients

1 tbsp whole pink Sichuan peppercorns ((or green) - for 1 tsp powder (Note 1))
600g/ 21 oz silken tofu (, cut into 1.5cm / 0.6" squares (Note 2))
2 1/2 cups water
1 tsp cooking salt / kosher salt ((halve for table salt, +50% for salt flakes))
1/2 tsp dark soy sauce ((Note 3))
1 tbsp canola oil (, or other neutral oil eg. vegetable, peanut)
100g/ 3.5 oz pork mince ((ground pork), preferably 20% fat but even lean is fine, or beef (Note 4))
1 tsp light soy sauce ((or regular / all-purpose soy, not dark soy sauce))
1/4 cup canola oil ((Note 5))
2 tbsp garlic (, finely minced (4 large cloves))
2 1/2 tbsp ginger (, finely minced with a knife)
1 tbsp preserved black beans ((aka salted black beans, fermented black beans), finely chopped (Note 6))
1 tbsp broad bean sauce/paste (, we use Pixian doubanjiang, the spicy Sichuan version (Note 7))
1 tsp light soy sauce ((or regular / all-purpose soy, not dark soy sauce))
2 tsp chilli powder (, pure - NOT US chili powder blend (Note 8))
1 tsp smoked paprika ((substitute regular/sweet paprika))
1 tsp white sugar
1 green onion stem (, finely sliced)
3/4 cup beef stock/broth (, low sodium)
1 tsp sesame oil ((toasted ie. brown, not un-toasted which is yellow))
2 tsp cornflour / cornstarch
1/4 cup water
White rice

As published by RecipeTin Eats.

The steps live at recipetineats.com. We don't copy them: RecipeTin Eats wrote this recipe, and your visit supports them.