A Spicy Sichuan Classic Mapo Tofu Recipe

Instructions

1. Prepare the Tofu: First cut the tofu into 1-inch cubes. If you are using firm tofu, then boil it in salted water for 2-3 minutes. This helps firm it up and get rid of extra moisture. Then drain and set aside.
2. Sauté Aromatics: Heat up a large skillet or wok over medium-high heat. Toss in the Sichuan peppercorns and dry-toast them about a minute till they are fragrant. After that, remove them and grind into powder with a mortar and pestle. In the same pan, add 1 tablespoon oil. Sauté minced garlic and ginger for about 30 seconds until it smells awesome.
3. Cook the Pork (or Alternative): Add ground pork to the pan. Break it up with a spatula into small pieces. Cook until it’s browned, around 3 to 4 minutes. Stir in the doubanjiang and black bean paste. Let them cook for another couple of minutes to blend those flavors together. You should smell something really savory by now.
4. Add the Broth: Pour in soy sauce, steamed wine, and chicken broth or vegetable broth if you want a vegan dish, then mix well. Bring to a simmer and let it all meld together for about 5 minutes.
5. Add the Tofu: Gently place the cubed tofu into your pan next and stir carefully so it doesn’t break apart while absorbing those good flavors. Simmer another 2-3 minutes.
6. Thicken the Sauce: Stir your cornstarch slurry, then pour slowly into your pan while stirring gently until the sauce thickens; it takes like just another minute or two.
7. Finish & Serve: Sprinkle some toasted ground Sichuan peppercorn powder on top if you want extra zing and garnish with green onions before serving this Mapo Tofu over steamed rice or alongside stir-fried greens.

Tips & Variations:

1. Tofu Types: Silken tofu's super soft and creamy but firm works too if you like more bite. Boiling firm tofu briefly in salted water makes them firmer and removes that extra moisture before cooking.
2. Vegan Option: Skip pork; use plant-based meat instead or finely chopped mushrooms for similar texture and umami flavor can be great too. Extra tofu or tempeh adds protein as well.
3. Adjusting Spice Levels: Want spicier, then add more chili oil or even fresh chilies added during cooking. This helps ramp up heat levels here but doubanjiang already gives some spicyness.
4. Low-Sodium Version: Use low-sodium soy sauce with halve doubanjiang amount because it's quite salty; you could bump other flavors by adding more garlic-ginger-or even splash rice vinegar too.
5. Thicker Sauce: Just increase cornstarch slurry amount or cook longer, letting liquid reduce further works fine here without trouble either way really.
6. Serving Suggestions: Mapo Tofu rocks paired alongside steaming jasmine rice-fried or rice-noodles or anything starchy honestly works superbly. And don’t forget stir-frying veggies bok choy-Chinese broccoli-sweet snap peas on side either.

Nutrition Information (per serving, based on four servings):

• Calories: You will get 320 calories with this meal.
• Protein: An amount of 19 g of protein is obtained with this meal, in which protein is very important for muscle repair and growth.
• Fat: An amount of 26 g is served, which helps you to keep on the diet track.
• Carbohydrates: Carbohydrates are the fuel source of the brain; here, 15 g of carbohydrates is obtained.
• Sugars: A 2 g of sugar is contained here depending on the fruits and honey used.
• Fiber: 3 g of fiber is obtained here.
• Cholesterol: 45 mg of cholesterol is gained here.
• Sodium: 800 g of sodium is used.