Mapo Tofu

Silken tofu and minced pork simmered in a fiery Sichuan sauce of doubanjiang, fermented black beans, and huajiao pepper.

Ingredients

• 400g chicken thighs
• 2 cups wonton wrappers
• 1 tbsp sliced scallion whites
• 1 tsp star anise
• 2 tbsp neutral vegetable oil
• a generous handful of scallions
• a handful of fresh cilantro, chopped
• a generous spoonful of black vinegar

Instructions

1. 1

   Pat the ground pork dry, season generously with salt, pepper, and five-spice powder, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat neutral vegetable oil in a wide pan or heavy pot over medium-high heat and sear the ground pork until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the crushed Sichuan peppercorns and grated fresh ginger over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the chili oil and scallions, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the ground pork to the pan, pour in the water, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the ground pork is tender and cooked through, roughly 15 mins.

7. 7

   Stir in the Shaoxing wine, taste, and adjust the seasoning with salt and pepper as needed.

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