Grandma’s Pockmarked Tofu (Ma Po Tofu)

Let's Cook

1. Step 1.

   In a large bowl, combine the ground pork, 2 teaspoons Shao-hsing wine or dry sherry, 1 teaspoon light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon sesame oil, and 1 tablespoon of the cornstarch. Mix well, then set aside to marinate for 20 minutes.

2. Step 2.

   While the pork marinates, drain the tofu and cut it into ½-inch cubes. Also, slice 1 or 2 fresh red chilies, finely mince 4 cloves of garlic, and finely mince 3 scallions. Toast and grind 1 tablespoon Szechuan peppercorns.

3. Step 3.

   In a large wok, heat 2 tablespoons vegetable oil, the sliced chilies, and 1 to 2 tablespoons chili oil over medium-high heat for 1 minute until fragrant.

4. Step 4.

   Add the minced garlic and scallions to the wok and stir-fry for another minute to release their flavors into the oil.

5. Step 5.

   Add the marinated pork mixture to the wok, breaking it apart with a spatula into small, pebbly pieces. Cook, stirring frequently, until the pork is no longer pink, about 5 to 6 minutes. Take your time to ensure the pork is well crumbled for the final texture.

6. Step 6.

   Gently add the cubed tofu to the wok, being careful not to break the pieces. Toss gently to heat the tofu through, about 1 to 2 minutes.

7. Step 7.

   Add 3 heaping tablespoons hot broad bean sauce and the ground Szechuan peppercorns to the wok. Toss gently until the sauce evenly coats the tofu and pork.

8. Step 8.

   In a small bowl, dissolve the remaining 1 tablespoon cornstarch in 2 tablespoons water. Pour the cornstarch slurry into the wok and stir gently. Cook until the liquid bubbles and thickens, about 30 seconds to 1 minute. Remove the wok from the heat.

9. Step 9.

   Serve immediately with steamed rice.