Sichuan Mapo Tofu with Crispy Rice

Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat, then add 200 grams of ground pork and cook until browned, breaking it apart with a spoon.

2. 2

   Add 1 tablespoon of minced ginger, 3 cloves of minced garlic, 1 tablespoon of chopped dried fermented black beans, and 2 tablespoons of doubanjiang to the wok, stir-frying for 2 minutes until fragrant.

3. 3

   Pour in 2 tablespoons of Shaoxing wine and 1.5 cups of chicken broth, bringing the mixture to a simmer, then gently add 400 grams of cubed firm tofu.

4. 4

   Season the sauce with 1 tablespoon of soy sauce and 1 teaspoon of ground Sichuan peppercorns, allowing it to simmer gently for 5 minutes to let the flavors meld.

5. 5

   Stir in the cornstarch slurry, made from 1 tablespoon of cornstarch mixed with 2 tablespoons of water, until the sauce thickens to your desired consistency, ensuring it coats the tofu evenly.

6. 6

   For the crispy rice, heat the remaining 2 tablespoons of vegetable oil in a separate non-stick pan over medium-high heat, then spread 3 cups of cooked white rice evenly and press down, cooking until the bottom is golden brown and crispy, about 7-10 minutes.

7. 7

   Serve the Sichuan Mapo Tofu directly over individual portions of the crispy rice, drizzling with 1 tablespoon of chili oil and garnishing generously with 2 chopped scallion stalks.