Mapo Tofu

 Mapo Tofu is a classic Sichuan dish known for its bold, spicy, and flavorful combination of tofu and ground meat in a chili bean sauce. Here's a recipe for Mapo Tofu:

**Ingredients**:

**For the Tofu and Meat**:

- 1 block (about 14 ounces) of silken or soft tofu, cut into 1-inch cubes

- 1/4 pound (115g) ground pork or beef

- 2 tablespoons vegetable oil

- 2 cloves garlic, minced

- 1 teaspoon ginger, minced

- 2-3 green onions, chopped

- 1 tablespoon Sichuan peppercorns (adjust to your spice preference)

- Salt, to taste

**For the Sauce**:

- 2 tablespoons chili bean sauce (Doubanjiang)

- 1 tablespoon soy sauce

- 1/2 cup chicken or vegetable broth

- 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

- 1/2 teaspoon sugar (optional)

**Instructions**:

**1. Prepare the Tofu**:

- Gently blanch the tofu cubes in a pot of boiling water for about 2-3 minutes. Carefully remove them with a slotted spoon and set aside.

**2. Prepare the Sauce**:

- In a small bowl, mix the chili bean sauce, soy sauce, chicken or vegetable broth, and the sugar (if using). Set the sauce aside.

**3. Heat the Wok**:

- Heat the vegetable oil in a wok or large skillet over medium heat.

**4. Stir-Fry the Aromatics**:

- Add the minced garlic, ginger, and Sichuan peppercorns to the hot oil. Stir-fry for about 1-2 minutes until fragrant.

**5. Cook the Meat**:

- Add the ground pork or beef to the wok. Stir-fry until the meat is browned and cooked through, breaking it into small pieces with a spatula.

**6. Add the Sauce**:

- Pour the prepared sauce mixture into the wok. Stir well and let it simmer for a couple of minutes.

**7. Add the Tofu**:

- Gently add the blanched tofu cubes to the wok. Be careful not to break them while stirring.

**8. Simmer**:

- Allow the Mapo Tofu to simmer for about 5-7 minutes, allowing the tofu to absorb the flavors of the sauce.

**9. Adjust the Consistency**:

- If the sauce is too thin, stir in the cornstarch-water mixture to thicken it. Simmer for a few more minutes.

**10. Serve**:

- Garnish your Mapo Tofu with chopped green onions and serve it hot.

Mapo Tofu is traditionally served with steamed rice. The combination of spicy chili bean sauce, numbing Sichuan peppercorns, and the creamy tofu makes it a delicious and bold-flavored dish. Adjust the level of spiciness and the amount of Sichuan peppercorns to suit your taste.