Following the last post about Sichuan cuisine’s “secret weapon” (spicy soybean paste), we are introducing to you how to use it for classic sichuan dishes. Mapo tofu (literally means Tofu by Granny Numb) is so popular that you can find it in almost every Chinese restaurant.
Step1, Add some oil and Sichuan peppercorns with low heat for about 2mins, make sure the peppers don’t burn. Then remove the peppers while keeping the oil.
Step 2, Chop some ginger, garlic and green onions and stir-fry them for about 10 sec. Then add some ground pork until changing color. (If you are a vegetarian, you can skip the pork)Then add the spicy bean paste and soy sauce and keep stir-frying for 1 min. Then add some water at the end.
Step 3, Cut tofu into cubes, gently toss the tofu in the wok. Stew for 3-5 mins
Step 4, Finish with some sesame oil and spring onions. You can add some corn starch to create some gravy.