Mapo Tofu is one of the most electrifying dishes in the entire Chinese culinary canon - a Sichuan preparation of silken tofu trembling in a sauce of extraordinary complexity and layered heat. The dish is named for a pock-marked old woman (ma po) who reportedly invented it. The sauce combines doubanjiang (fermented bean and chili paste), ground pork, Sichuan peppercorn (which creates a unique numbing sensation called ma la on the tongue), fermented black beans, and chili oil into a volcanic, rust-red gravy that envelops the delicate tofu cubes.
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Toast the Sichuan peppercorns in a dry pan until fragrant, about 2 minutes . Grind to a coarse powder. Set aside - this will be added at the very end to preserve its numbing quality.
Gently lower the tofu cubes into lightly salted water for 2 minutes to firm them slightly and season them. Drain carefully and set aside.
Heat wok or pan over high heat until . Add oil, then ground pork. , breaking it up, until completely browned and starting to crisp at the edges.
Add the doubanjiang to the pork - it will spit and the oil will turn deep red from the chili. Add garlic and ginger and for 1 minute . Add the black beans and chili oil if using.
Pour in the chicken broth. Bring to a vigorous . Gently slide the tofu cubes into the sauce. Cook without aggressive stirring for 3 minutes , tilting the wok gently to baste the tofu.
Pour in the cornstarch slurry to thicken the sauce. Let it once more until glossy. Plate in a shallow bowl. Finish with a generous dusting of ground Sichuan peppercorn, sliced green onions, and a drizzle of chili oil. Serve with white rice.
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