How to make Mapo Tofu: A Step-by-Step Guide

Ingredients: firm tofu, ground pork, Sichuan peppercorns, chili bean sauce, garlic, ginger, green onions, soy sauce, chicken broth, cornstarch, vegetable oil.

1. Cut the tofu into 1-inch cubes and soak them in hot water for 10 minutes to remove excess water.

2. Heat 2 tablespoons of vegetable oil in a wok or a deep frying pan and add 1 tablespoon of Sichuan peppercorns. Stir-fry until fragrant and remove the peppercorns from the oil.

3. Add 1 tablespoon of minced garlic and 1 tablespoon of minced ginger to the oil and stir-fry until fragrant.

4. Add 1/4 lb of ground pork to the wok and stir-fry until brown.

5. Add 2 tablespoons of chili bean sauce and stir-fry for 1 minute.

6. Add 1 cup of chicken broth and 1 tablespoon of soy sauce to the mixture.

7. Add the tofu cubes and 1 tablespoon of cornstarch mixed with 2 tablespoons of water. Stir gently to coat the tofu with the sauce.

8. Simmer for 5 minutes until the tofu absorbs the flavors of the sauce.

9. Add 1 tablespoon of minced green onions and stir for a few seconds.

10. Serve hot with rice.

- If you cannot find chili bean sauce, you can substitute it with Korean chili paste (gochujang) or regular chili flakes.

- You can adjust the amount of Sichuan peppercorns to your preference. It is a key ingredient that adds a numbing sensation to the dish.

- If you want to make it vegan, you can substitute the ground pork with mushrooms or textured vegetable protein.