Mapo Tofu (麻婆豆腐)

Instructions

1. 1Cut tofu into 2 cm cubes. Blanch in gently simmering salted water for 2 minutes, then drain (keeps it from breaking and warms it up).

   豆腐切块焯水

   🔍 Look for Medium heat 2 分钟 · 2 minutes

   Visual: 水微微冒泡，豆腐块浮起且不粘连Water barely simmering, tofu cubes floating without sticking together

   You know it's right when: 豆腐微微膨胀，内部已热透Tofu looks slightly puffy and is hot through

   Skip blanching if using medium-firm tofu and you're in a rush — just be extra gentle later.

2. 2Heat oil in a wok over medium. Add ground pork and fry until it changes color and starts to render.

   炒肉末

   🔍 Look for Medium heat 2-3 分钟 · 2-3 minutes

   Visual: 肉末从粉色变成浅棕色并开始出油Pork turns from pink to pale brown, releasing fat

   You know it's right when: 看不到粉色，边缘开始微微焦脆No pink remains; edges begin to crisp slightly

3. 3Push pork aside. Add doubanjiang and fry 1 minute until the oil turns red. Add douchi, garlic, ginger, and chili flakes; stir 30 seconds until fragrant.

   炒豆瓣酱出红油

   🔍 Look for Medium heat 1-1.5 分钟 · 1-1.5 minutes

   Visual: 油变成深橙红色（经典的红油时刻）Oil turns deep red-orange (the classic 红油 moment)

   You know it's right when: 香气锐利扑鼻——别炒到发黑Fragrant and sharp — don't let it burn dark

4. 4Add soy sauce, then pour in the stock. Bring to a simmer.

   加高汤

   🔍 Look for Medium heat 约 1 分钟煮至微沸 · 1 minute to reach simmer

   Visual: 汤汁微微冒泡，呈深红色Sauce is bubbling gently, deep red

   You know it's right when: 持续小气泡，而不是翻滚大沸Steady small bubbles, not a rolling boil

5. 5Gently slide in the tofu. Shake the pan (don't stir — it breaks) and simmer 5 minutes so it absorbs the sauce.

   轻推豆腐，不搅动

   🔍 Look for Medium-low 5 分钟 · 5 minutes

   Visual: 豆腐浸在汤汁中，边缘因吸汁微微变深Tofu bathed in sauce, edges slightly darkened from soaking

   You know it's right when: 汤汁收掉了约三分之一Sauce has reduced by about a third

6. 6Add half the cornstarch slurry, stir gently by pushing the sauce, and watch it thicken. Repeat with the rest if you want a thicker coat.

   分次勾芡

   🔍 Look for 30-60 秒 · 30-60 seconds

   Visual: 汤汁变得有光泽，能挂在勺背Sauce turns glossy and clings to the back of a spoon

   You know it's right when: 勺子划过汤汁留下清晰痕迹Spoon leaves a clear trail through the sauce

7. 7Off heat: stir in the white scallion parts. Plate, dust generously with ground Sichuan pepper, and top with green scallions.

   起锅撒花椒面

   🔍 Look for

   Visual: 热气带着花椒香——这就是麻辣的招牌Steam carries the Sichuan pepper aroma — that's the má là signature

   You know it's right when: 趁热浇在米饭上立刻吃Serve immediately over rice