Mapo Tofu

In the meantime, prepare tofu (2 boxes) in whatever way needed (depends on what tofu you’re using, e.g. if you prefer to squeeze the water out of your firm tofu, I usually leave as is) and cut up into cubes.

Mince ginger (1 Tbsp), garlic (2 Tbsp), and dice scallion stalks (2–3 stalks). Set aside.

Add some oil to a large pan over medium high and stir fry the ground meat. Once 90% cooked, remove from heat, and set aside in a bowl.

In the same pan lower the heat to medium low, put a little more oil if necessary and drop in your scallion, ginger, and garlic. Sauté til fragrant, ~30 seconds to 1 minute.

Add and mix in your doubanjiang (2 Tbsp), miso paste (1 Tbsp), chili oil (to taste), sichuan peppercorns (a few) (optional), and chicken broth (1 cup). Mix well and bring to a boil.

Add in your soy sauce (2 Tbsp), dark soy sauce (1 Tbsp), shaoxing wine (2 Tbsp), and sugar (2 tsp) and let it simmer for 3-5 minutes. Adjust seasonings to taste if needed.

Add in your tofu, ground meat, and sesame oil (1 dash), then simmer for ~5 more minutes or until thickened. If needed, you can add cornstarch slurry (1T cornstarch + 1T water) to thicken.

Garnish with more scallion, serve with a warm bowl of rice, and enjoy!