Ingredients
- Pork:500g ground pork
- 1 tablespoon Shaoxing wine
- 2 teaspoons premium soy sauce
- 2 teaspoons ginger, minced
- 2 tablespoons vegetable oil
- Mapo Tofu:5 cloves garlic, minced
- 2 tablespoons doubanjiang (chili bean paste)
- 2 teaspoons Sichuan peppercorns, lightly toasted and ground finely
- 1 cup low-sodium chicken stock
- 2 teaspoons chili oil
- 1 teaspoon premium soy sauce
- 1 teaspoon chicken bouillon powder
- ¼ teaspoon five-spice powder
- 2 teaspoons granulated sugar (adjust to taste)
- 1 block (500g) silken tofu, cut into 2.5cm cubes
- 2 stalks green onion, chopped
- 1 teaspoon sesame oil
Method
- Prepare the Pork: In a small bowl, mix the ground pork with Shaoxing wine, soy sauce, and 1 teaspoon of minced ginger. Let it marinate for 10-15 minutes while preparing other ingredients.
- Toast the Sichuan Peppercorns: Heat a dry pan over low heat, add the Sichuan peppercorns, and toast until fragrant (about 1-2 minutes). Grind finely with a mortar and pestle or spice grinder, then set aside.
- Cook the Pork: Heat 2 tablespoons of vegetable oil in a deep saucepan or wok over medium heat. Add the remaining minced ginger and garlic, stirring for 1 minute until aromatic. Turn up the heat to medium-high and add the marinated pork. Break it into smaller pieces with a wooden spoon or spatula, cooking until browned and slightly crispy (about 6-8 minutes).
- Build the Sauce: Push the pork to one side of the wok. Add the doubanjiang to the empty side and stir-fry for 30 seconds to release its aroma. Mix it with the pork. Stir in the ground Sichuan peppercorns, five-spice powder, and chili oil, cooking for another 1-2 minutes to blend the flavors.
- Add the Broth: Pour in the chicken stock, stirring well to combine. Bring the mixture to a gentle simmer. Add the chicken bouillon powder, soy sauce, and sugar, adjusting the sweetness to your taste.
- Add the Tofu: Gently slide the silken tofu cubes into the sauce. Use a spatula to toss them lightly, ensuring they are well-coated with the sauce. Avoid stirring too vigorously to keep the tofu intact. Simmer for 4-5 minutes to allow the tofu to absorb the flavors.
- Finish the Dish: Drizzle sesame oil over the top and sprinkle with the chopped green onions. Give the dish a gentle stir to distribute the sesame oil aroma.
- Serve: Transfer to a serving bowl and serve hot with steamed jasmine rice or egg noodles.
- Tips:1. Doubanjiang Quality: Use authentic doubanjiang from Sichuan for the best flavor.
- Tips:2. Silken Tofu: Handle with care to prevent breaking. You can blanch the tofu briefly in hot water before adding it to the sauce to make it firmer.
- Tips:3. Spice Heat Control: Adjust the amount of chili oil and doubanjiang to suit your spice tolerance.
- Tips:4. Umami Boost: Add an extra splash of Premium Soy Sauce for deeper complexity.
Product used in recipe
- LEE KUM KEE - LKK PREMIUM SOY SAUCE 500ML
