Mapo Tofu

Put peppercorns in a skillet over low heat. Shake the skillet until fragrant, about 3–5 minutes. Remove from skillet and grind using a mortar and pestle.

In a small bowl, combine tapioca starch and 1/4 cup water. Set aside.

To a medium saucepan, add enough water for boiling tofu. Add a pinch of salt to the water. Gently place tofu cubes in the water and cook over medium heat. When water comes to a boil, reduce heat to low and boil tofu for 3 minutes. Remove from heat, drain, and transfer tofu to a plate.

Heat a skillet over medium heat. Add olive oil and swirl to coat the skillet. When oil is hot, add ground pork and stir, breaking pork up. When pork turns white and is completely broken up, add minced garlic and stir. Add Shaoxing rice wine, dark soy sauce, Lao Gan Ma spice bean paste, a pinch of salt, and a pinch of black pepper. Stir for 2 minutes until fragrant.

Add chicken broth and stir. Fold tofu in very gently, being careful not to break it up. After it comes to a gentle boil, reduce heat to low and simmer for 5 minutes.

Stir in the tapioca starch mixture, slowly adding it with one hand while gently shaking the pan with the other hand. Simmer for 2 minutes or until sauce has thickened. Add chopped green onion. Remove from heat and transfer to a plate. Drizzle sesame oil on top and sprinkle ground Sichuan peppercorns over the dish.

This dish goes well with white or brown rice. Enjoy!