Mapo Tofu

Put the Sichuan peppercorns in a dry wok over low heat. Toast for 1–2 minutes, shaking the pan, until fragrant. Grind to a powder and set aside for the end.

• 1½ tsp Sichuan peppercorns

✅ C'est prêt quand : fragrant and lightly toasted, not smoking

Bring the water with the salt to a gentle simmer in a medium pot. Slide in the tofu cubes and simmer for 2 minutes so they firm up slightly, then drain carefully.

• 450g tofu
• 1 liter water
• 1 pinch salt

✅ C'est prêt quand : tofu cubes feel a little firmer but still soft

Heat the oil in the wok over high heat. Add the minced pork and stir, breaking it up, for 3 minutes until browned and slightly crisp.

• 2 tbsp neutral oil
• 150g minced pork

✅ C'est prêt quand : pork is browned and a little crisp at the edges, and reaches 71°C/160°F inside

Lower the heat to medium. Add the doubanjiang and fry for 1 minute until the oil turns deep red. Stir in the black beans, chili flakes, garlic and ginger for 30 seconds.

• 2 tbsp doubanjiang
• 1 tbsp fermented black beans
• 1–2 tsp chili flakes
• 3 cloves garlic
• 1 tbsp ginger

✅ C'est prêt quand : oil is deep red and smells toasted, not burnt

Pour in the stock and soy sauce and bring to a gentle simmer. Add the tofu and push it gently into the sauce with the back of a spatula, without stirring, so the cubes stay whole. Simmer for 4 minutes.

• 250ml chicken stock
• 1 tsp light soy sauce
• 450g blanched tofu (from step 2)

✅ C'est prêt quand : tofu is heated through and the sauce is gently bubbling

Pour in the cornstarch mixture a little at a time, gently moving the tofu, until the sauce is thick and glossy. Transfer to a bowl and sprinkle with the ground Sichuan pepper and spring onions. Serve with plenty of rice.

• 1 tbsp cornstarch mixed with water
• 1½ tsp ground Sichuan pepper (from step 1)
• 2 spring onions

✅ C'est prêt quand : sauce is thick and shiny, coating the tofu