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I first learned this recipe from The Food of Sichuan by Fuschia Dunlop, with additional variations from Iron Chef Chen Kenichi incorporated later.
Youtube: How to Make the Ultimate Mapo Tofu | The Iron Chef Chen Kenichi
This recipe (like many Sichuan dishes) demands a proper mise en place, because it moves very quickly once you start cooking.
It's traditionally cooked with ground beef but omitting it still produces a lovely dish.
Put the tofu in salted water and bring it to a boil while you begin the next steps.
Heat the oil in the wok over medium heat. Add the following ingredients, one at a time, cooking each just until it starts to become fragrant (it should take barely any time at all, boom-boom-boom done).
Remove from heat and add the stock, soy sauce, and black pepper. When the tofu begins to "dance" in the boiling water, add it & return to heat. Bring it to a boil, add the scallions, then simmer for a couple of minutes to absorb the flavor.
Add the starch a little bit at a time, stirring it in with the back of the ladle, until it thickens appropriately.
Finish with Sichuan peppercorns and serve over rice.
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Written November 26, 2023
