Mapo Tofu

Method

1. 1

   Slide the tofu cubes into a saucepan of barely simmering salted water and hold them there for 5 minutes, then drain gently.

   💡 This quick poach firms the surface so the cubes survive the stir-fry intact.

2. 2

   Heat the oil in a wok over high heat and fry the ground beef, breaking it up, until browned and starting to crisp, about 3 minutes.

3. 3

   Lower the heat, add the doubanjiang and fry until the oil turns deep red, then add the black beans, garlic and ginger for 30 more seconds.

   💡 Frying the paste slowly in the oil — not just stirring it in — is what builds the sauce's color and depth.

4. 4

   Pour in the stock with the soy sauce and sugar, bring to a simmer, and slide in the tofu. Simmer gently for 5 minutes without stirring — nudge the wok instead.

5. 5

   Stream in the cornstarch slurry in two additions, shaking the wok until the sauce turns glossy and clings to the tofu.

6. 6

   Spoon into a shallow bowl, dust generously with ground Sichuan peppercorn and scatter with scallions. Serve over steamed rice.