Mapo Tofu 麻婆豆腐

Blanch Tofu

Bring a small pot of water to a boil along with the salt. Reduce heat to a simmer and gently add in tofu. Simmer for 3 minutes, until the raw flavor of the tofu has dissipated and it has firmed slightly. Let stand in hot water until ready to use.

Longyau

Heat the wok over high until very hot. Turn off heat, add the rapeseed oil, and swirl to coat. Heat on medium high heat, until oil begins to bubble around a pair of chopsticks.

Fry

Add the beef to the wok, stir frying until crisp and becoming dark brown.

Make the Red Oil 做出红油

Turn off heat, add chile bean paste, and stir fry briefly to mix, then return heat to medium-low and continue frying until the oil is well colored and very red.

Add the douchi, and stir fry briefly.

Add the garlic and ginger and stir fry briefly.

Add chile flakes and fry until everything forms a nice paste.

Add the stock and gently add in the drained tofu. Carefully arrange, being careful not to break tofu.

Increase heat to medium high and bring to a strong simmer. Continue simmering until reduced by about one third. While simmering, gently push tofu back and forth to prevent sticking.

Add soy sauce, shaoxing wine, MSG, white pepper, and sesame oil. Continue simmering to reduce until sauce is the desired consistency. Optionally, mix in cornstarch water slurry to aid in thickening.

Add green garlic, stir, and cook briefly.

Finish

Sprinkle Sichuan peppercorn powder over top, remove from heat, and serve. The characteristic red oil will slowly separate to the top of the dish over then next 5-10 minutes.