EASY MAPO TOFU RECIPES

Steps:

• Heat a wok over medium-high heat and toast the Sichuan peppercorns until fragrant, about 10 seconds. Remove from heat and transfer the peppercorns to a bowl to cool. Coarsely grind the peppercorns in a spice grinder or with a mortar and pestle and set aside. In a medium bowl, stir together the chicken broth, hot bean paste, cornstarch, hot sesame oil, soy sauce and sugar; set aside.
• Heat the wok over medium-high heat. Add the canola oil, garlic, ginger and fermented black beans and cook until fragrant, stirring often, about 10 seconds. Add the ground pork and cook, stirring occasionally and breaking up the meat with a wooden spatula or spoon, until it is browned, 3 to 5 minutes. (Lower the heat to medium if the garlic starts to burn.) Add the reserved ground peppercorns, the tofu and the soy sauce mixture. Cook, stirring once to combine, until the sauce is reduced, thickened and glossy, about 2 minutes. 
• Remove from heat and garnish with the scallions. Serve with steamed jasmine rice.

Steps:

• Put the tofu into a bowl and pour over a kettle of just-boiled water and add a pinch of salt. Leave to soak while you make the sauce.
• Heat the vegetable oil in a wok or frying pan until smoking, then fry the pork mince for 4-5 minutes or until really crisp, breaking any lumps up with the side of a spoon. Reduce the heat and add the garlic, ginger and sichuan pepper. Cook for 2-3 minutes or until smelling fragrant, then add the chilli bean paste and cook for 1 minute.
• Add the shaoxing, chicken stock, ¾ of the spring onions and the tofu back to the pan and simmer for 5 minutes. Mix the cornflour with 1 tbsp of cold water to make a paste, then add to the pan and mix. Simmer for 2-3 minutes until thickened, then season with sugar and chilli oil.
• Tip into a serving bowl and scatter with the remaining spring onions. Serve with rice, if you like.