Mapo Tofu with douchi recipe
Adapted from Kenji López-Alt's fabulous cookbook "The Wok" - This is one amazing, helpful, useful, filled with knowledge cookbook.
Ingredients:
8 g - Sichuan peppercorns - 1 tablespoon
2 tablespoons rice bran oil - 30ml
1 teaspoon cornstarch - 3 g
1 tablespoon cold water - 15 mL
120 g ground pork or beef
2 teaspoons minced garlic - 5 g or about two medium cloves
2 teaspoons minced fresh ginger - 5 g
2 tablespoons doubanjiang - fermented chili bean paste - 30g
2 teaspoons douchi (fermented black beans), roughly chopped.
2 tablespoons Shaoxing wine - 30 mL
1 teaspoon dark soy sauce
2 teaspoons light soy sauce
1/4 cup chicken stock or water
1 1/2 pounds medium to firm, silken tofu, cut into half inch cubes, room temperature
Three scallions, sliced
Steamed rice, for serving
Directions:
1. Heat half of the Sichuan peppercorns in a large wok over high heat until lightly smoking.
2. Transfer to a mortar and pestle. Pounds until finally ground and then set aside.
3. Add the remaining Sichuan peppercorns and the oil to the wok. Heat over medium-high heat until lightly sizzling, about one and a half minutes.
4. Remove the peppercorns with a spider and discard leaving the oil in the pan.
5. Combine the cornstarch and the cold water in a small bowl and mixed with a fork until homogenous. Set aside.
6. Heat the oil left in the wok over high heat until smoking.
7. Add the beef and cook, stirring constantly for one minute.
8. Add the garlic and ginger and cook until fragrant, about 15 seconds.
9. Add the doubanjiang and douchi and cook until the oil starts to turn red, about 30 seconds.
10. Add the wine, soy sauce, and chicken stock and bring to a boil.
11. Pour in the cornstarch mixture and cook for 30 seconds, until thickened.
12. Add the tofu and carefully fold it in, be careful not to break it up.
13. Fold in the chili oil and half of the scallions and simmer for 30 seconds longer.
14. Transfer immediately to a serving bowl and sprinkle with the remaining scallions and toasted ground Sichuan pepper.
Serve immediately with steamed rice
