EXTREMELY SPICY MAPO TOFU RECIPES

Steps:

• Bring a large pot of water to a simmer.
• Preheat wok or skillet over high heat until very hot, 1–2 minutes. Add 2 tablespoons Oil and swirl around to prevent sticking. Discard Oil. Reduce heat to medium, add 1 tablespoon Oil, then the Pork. Stir-fry the Pork, breaking the meat up, being careful not to brown the meat. Add 1 tablespoon Oil, then the Ginger and Garlic. Reduce the heat to low.
• Place Tofu in a strainer and submerge in the pot of simmering water. Turn heat to low. Let Tofu heat in the water while you finish the dish.
• Turn heat under wok to medium-high. Move Pork to one side of the wok, then add 1 tablespoon Oil and Doubanjiang to the bottom. Cook, stirring, until the Oil takes on the red color of the Doubanjiang, about 30 seconds. Add Black Beans and stir with the Oil mixture and Pork. Stir in Chicken Stock, Sugar, and Dried Chilies/Chili Oil, if using.
• Turn heat to high and bring Pork mixture to a simmer. Meanwhile, in a small bowl, mix Cornstarch with 2 tablespoons Water to make a slurry. While stirring the simmering Pork, swirl in the slurry to thicken the sauce, 30 seconds. Drain Tofu and add to Pork mixture along with white Scallions, the Sesame Oil, and ½ teaspoon toasted Sichuan Peppercorns (or to taste). Mix gently, so as not to break up the Tofu.
• Garnish with Green Scallions, Whole Chilies, and Toasted Peppercorns, and serve with steamed rice.

Steps:

• Add a small pinch of salt and ground pepper. Mix well and set aside.
• Cut tofu into square cubes (around 2cms). Bring a large amount of water to a boil and then add a pinch of salt. Slide the tofu in and cook for 1 minute. Move out and drain.
• Get a wok and heat up around 2 tablespoons of oil, fry the minced meat until crispy. Transfer out beef out and leave the oil in. Add another 1 tablespoon of oil.
• Add another 1 tablespoon of vegetable cooking oil and fry doubanjiang for 1 minute over slow fire until the red turns red (bring us a lovely red color dish) and add fermented black beans,  garlic, scallion white, ginger and fermented black beans to cook for 30 seconds until aroma. Optionally  mix pepper flakes in. Pepper flakes should be added at the end because it contains little water and can be burnt easily.  
• Then pour in water or stock. Add light soy sauce, sugar and half of the cooked beef (providing more flavors to the soup) after the broth boils and let it continue simmering for 2-3 minutes. Place the tofu in, simmer for another 6-8 minutes. The longer time of simmering helps the tofu to absorb the flavors.  
• During the process of simmering, mix 1 tablespoon of cornstarch with 2.5 tablespoons of water in a small bowl to make water starch. Stir the water starch and then pour half of the mixture to the simmering pot. Back push and wait for around 30 seconds and then pour the other half. You can slightly taste the tofu and add pinch of salt if not salty enough.  Add cooked beef to creates some crispy texture and then drizzle sesame oil. Mix well. 
• Transfer out when almost all the seasonings stick to tofu cubes. Sprinkle Szechuan peppercorn powder (to taste)and chopped garlic greens if using.
• Serve immediately with steamed rice.